scholarly journals THE STUDY OF MAIN PHYSICAL-CHEMICAL PARAMETERS OF CHAENOMELES AND PRODUCTS OF ITS PROCESSING

2016 ◽  
Vol 3 ◽  
pp. 50-56
Author(s):  
Galyna Khomych ◽  
Aleksandra Horobetc ◽  
Yuliia Levchenko ◽  
Anzhela Boroday ◽  
Nataliia Ishchenko
Keyword(s):  
Ascorbic Acid ◽  
Aromatic Compounds ◽  
Human Existence ◽  
Biologically Active ◽  
Raw Material ◽  
Chemical Parameters ◽  
Active Components ◽  
Fruit Peel ◽  
Biological Value ◽  
Physical Chemical

In the article were considered the topical problems, connected with health worsening and human existence. The use of vegetable raw material as a source of biologically active components is prospective in production foodstuff. There were offered the rational methods of processing of chaenomeles for getting juice and puree. There were carried out an analysis of expedience of using chaenomeles and products of its processing for enrichment foodstuff. It was established, that maximal amount of phenol substances is contained in fruit peel and L-ascorbic acid - in flesh. It was determined, that apple acid prevails among organic ones, fructose - among sugars and phenol substances are mainly presented by procyanidins. Using chromotographic analysis in the products of chaenomeles processing were identified 48 names of aromatic compounds, alcohols, acids, ethers and unsaturated carbohydrates prevail among them. There were studied the physical-chemical parameters of fruit sauces and flour products with addition of chaenomeles processing products. The received results prove that the ready foodstuff that contain puree and juice of chaemomeles have the high organoleptic, physical-chemical parameters and also heightened biological value.

scholarly journals Evaluation of the Biocompatibility of Cleaned Bovine Tendon in a Heterotopic Implantation Model

2021 ◽  
pp. 327-334
Author(s):  
Maksim Gurin ◽  
◽  
Aleksey Venediktov ◽  
Yuliya Glumskova ◽  
Kristina Korneeva ◽  
...  
Keyword(s):  
Raw Materials ◽  
Tween 80 ◽  
Biologically Active ◽  
Raw Material ◽  
Optimal Size ◽  
Active Components ◽  
Physical Treatment ◽  
Urgent Task ◽  
Ligament Prosthesis ◽  
Implantation Model

Damage to the tendon-ligamentous apparatus places serious limitations on a personʼs physical activity. Injuries are especially common in physically healthy people leading an active lifestyle, such as athletes. To treat such injuries in orthopaedics and traumatology, autoplastic operations are performed or prostheses made of synthetic or biological materials are installed. The known treatment methods, in spite of their effectiveness, have a number of serious drawbacks, which often limit their use. Therefore, the search for new approaches and materials for plastic ligaments is an urgent task. Today, biotissue prostheses are accumulating advantages over their synthetic counterparts. The most promising raw material for biological ligament prostheses, due to its availability in the required quantity and optimal size, is the flexor and extensor calf tendons. This paper aimed to develop a method for treating xenogenic tendon to manufacture ligament prostheses and assessing its biocompatibility in a heterotopic implantation model. To manufacture a ligament prosthesis, the raw material was subjected to mechanical cleaning and chemical-physical treatment, as well as treatment with supercritical carbon dioxide fluid with the addition of the nonionic surfactant Tween 80, which together contributed to effective decellularization and removal of other biologically active components, while maintaining the physical and mechanical parameters and natural fiberarchitectonics of native raw materials. The biocompatible properties of ligament prosthesis specimens made from the flexor and extensor calf tendons using this method were evaluated in a model of heterotopic implantation into the subcutaneous adipose tissue of rats. The results obtained confirm the promising use of this material, treated according to the proposed method, in clinical practice.

scholarly journals Gas Separation Membranes upon Production of Functional Berry Juice

2019 ◽  
Vol 9 (1) ◽  
pp. 6616-6619
Keyword(s):  
Ascorbic Acid ◽  
Gas Separation ◽  
Biologically Active ◽  
Juice Quality ◽  
Active Components ◽  
Gas Separation Membrane ◽  
Separation Membranes ◽  
Gas Separation Membranes ◽  
Separation Membrane ◽  
New Generation

Nowadays manufacturing of new-generation food, including functional products, is especially important. Drinks based on fruits and berries are considered at present as optimum form of food required for organism replenishment with biologically active components and vitamins aiming at organism recovery. The retention of valuable components of fruits and berries is of great concern during such production. In order to produce functional juices, it is required to decrease oxygen amount upon their production in order to prevent destructive changes in drink, to improve its quality, to perform subsequent procedures and preservation. It is proposed to modify deaeration and to apply advanced equipment: deaerator with gas separation membrane which would allow to remove higher oxygen amount in comparison with the existing equipment while producing juices of predefined quality with high content of vitamins. The experiments were carried out with freshly squeezed black current juices using a vacuum unit, an Expert-009 analyzer of dissolved oxygen with optical sensor, a gas separation membrane. The juice quality was determined by its content of ascorbic acid (vitamin C) since it is destroyed under impact of oxygen. The content of ascorbic acid during storage was measured on juices produced by different deaeration procedures. The obtained experimental results proved efficiency of membrane application during juice production showing high content of vitamins. The content of ascorbic acid during storage was higher in the juice after deaeration using gas separation membrane in comparison with the juice without treatment and with the juice after vacuum deaeration. Therefore, the most efficient method to achieve the best removal of oxygen from juice is preheating of juice to 65°C with subsequent application of deaerator with gas separation membrane, subsequent packing and cooling of final product.

scholarly journals Flowers of Campanula species as a source of biologically active substances

2021 ◽  
Vol 38 ◽  
pp. 00033
Author(s):  
Tatiana Fomina ◽  
Tatiana Kukushkina
Keyword(s):  
Ascorbic Acid ◽  
Western Siberia ◽  
Food Additives ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Forest Steppe ◽  
Wet Weight ◽  
First Time ◽  
Active Substances

The content of the major groups of biologically active substances in flowers of 7 Campanula species, cultivated in the forest-steppe of Western Siberia, were investigated for the first time. Freshly collected flowers were found to contain 0.06-0.15 % of catechins, 0.31-3.17 % of flavonols, 3.31-6.47 % of tannins, 3.10-15.57 % of pectic substances, and 0.66-16.4 mg% of carotenoids calculated per absolute dre weight of raw material. The amount of ascorbic acid was 36.9-114.0 mg% per wet weight. The data indicate that Campanula flowers are promising for the production of phenolic compounds, the development of food additives and fresh consumptions a seasoning.

INFLUENCE OF VARIOUS SPECIES OF TECHNOLOGICAL PROCESSING OF TREPANG ON THE CONTENT OF TRITERPENE GLYCOSIDES AND SELENIUM IN WASTE OF ITS PROCESSING

2018 ◽  
Author(s):  
А.И. ЧЕПКАСОВА ◽  
Н.Б. АЮШИН ◽  
Т.Н. СЛУЦКАЯ ◽  
Л.Т. КОВЕКОВДОВА
Keyword(s):  
Apostichopus Japonicus ◽  
Food Additives ◽  
Dry Weight ◽  
Biologically Active ◽  
Raw Material ◽  
Active Components ◽  
Technological Processing ◽  
Cooking Water ◽  
Far Eastern ◽  
Technological Methods

Исследована возможность использования непищевых отходов разделки трепанга дальневосточного в качестве сырья для производства БАД на основе селена и гликозидов. В качестве объектов исследования использовали отходы переработки Apostichopus japonicus: прианальные участки и венчики с щупальцами и варочные воды. Исследовано содержание селена и гликозидов в трепанге и отходах его разделки, а также содержание и распределение селена и гликозидов при гидротермической и ферментативной обработке трепанга и отходов его разделки. Установлено, что содержание селена в трепанге и отходах составляет 9,0 и 11,5 мкг/г соответственно. Увеличение кратности варки до трех приводит к накоплению селена в варочной воде из трепанга до 30,5 мкг/г, а из отходов – до 107,5 мкг/г. Показано, что при варке трепанга гликозиды высвобождаются активнее. Содержание гликозидов в трехкратной варочной воде из трепанга составляет 162, а из отходов трепанга – 112 мг на 1 г сухого веса. Обоснована суточная дозировка БАД, разработанных по предлагаемым технологическим приемам. Показана возможность использования непищевых отходов, полученных при переработке трепанга, в качестве сырья для производства БАД как источника минорных биологически активных компонентов – селена и гликозидов. The purpose of the study: assessment of the possibility of using non-food waste from cutting trepang as a raw material for the production of biologically active food additives based on the determination of the content and ratio of selenium and glycosides. As objects of the study, the Far Eastern trepang (Apostichopus japonicus), waste from its processing: prianal areas and corollas with tentacles and cooking water were used. The content of selenium and glycosides in trepang and waste from its cutting, as well as the content and distribution of selenium and glycosides during hydrothermal and enzymatic treatment of trepang and waste from its cutting, are studied. It was found that the content of selenium in trepang and wastes is 9,0 and 11,5 мg/g, respectively. An increase in the cooking rate to three leads to the accumulation of selenium in cooking water from trepang to 30,5 мg/g, and from waste to 107,5 мg/g. It is shown that glycosides are more actively released when trepang cooking, in comparison with waste. The content of glycosides in triple cooking water from trepang is 162 mg, and from the waste – 112 mg per one gram of dry weight. The daily dosage for dietary supplements developed based on the proposed technological methods is substantiated. The possibility of using non-food wastes obtained during trepang processing as a raw material for the production of biologically active food additives as a source of minor biologically active components – selenium and glycosides is shown.

Soybean: feed quality and safety. Part 1: Biologically active components. A review

2004 ◽  
Vol 52 (3) ◽  
pp. 299-313 ◽  
Author(s):  
I. Csáky ◽  
S. Fekete
Keyword(s):  
Biological Activities ◽  
Biologically Active ◽  
Quality And Safety ◽  
Active Components ◽  
Biological Value ◽  
Hydrophobic Protein ◽  
Feed Quality ◽  
Chemical Evaluation ◽  
Kunitz Inhibitor ◽  
Maillard Products

A large number of soybean components have diverse biological activities. These include hormonal, immunological, bacteriological and digestive effects. The presently known allergens are listed. The divergence between chemical evaluation and biological value is highlighted. The following components are discussed: Kunitz inhibitor, Bowman-Birk inhibitor, saponins, soyacystatin, phytoestrogens (daidzein, glycitein, genistein), Maillard products, soybean hydrophobic protein, soy allergens, lecithin allergens, raffinose, stachyose, 2-pentyl pyridine. The studies describing the effects of the isolated components are reviewed.

scholarly journals Technology of Natural Biocorrectors from Seafood Processing Waste

2021 ◽  
Vol 320 ◽  
pp. 01008
Author(s):  
V.D. Bogdanov ◽  
A.A. Simdyankin ◽  
A.V. Pankina
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Chemical Components ◽  
Animal Products ◽  
Biological Value ◽  
Dry Food ◽  
Composition Structure ◽  
Seafood Processing

Biocorrectors are dry concentrates from natural raw sources with high nutritional value due to the high content of important chemical components of food, including essential, minor, and biologically active nutrients. The raw material for the production of natural biocorrectors can be waste from cutting the fish and animal products. It is promising to use the skin of an octopus, the weight of which during cutting is up to 37% of the weight of raw materials, Pacific herring milt, which is formed during cutting in an amount of up to 12.4% of the weight of raw materials, and bivalve mantle mollusk of Primorsky scallop, accounting for about 10% of its mass. The goal of the research is to obtain dry food concentrates from seafood waste that exhibit functional properties. To preserve and form the specific properties of finished products, namely high biological value, digestibility, organoleptic indicators of concentrates, low-processing temperatures (cryotechnology) were used, which maximally preserved the composition, structure and other natural properties of raw materials. The dry seafood concentrates obtained by cryogenic technology exhibit high functionality and can be used as biocorrectors of food in order to impart high nutritional and biological value to it due to the balance of microand macronutrients.

scholarly journals Application of the Agrimonia eupatoria L. Extract for the Kvases Production

Food Industry ◽  
2020 ◽  
Vol 5 (3) ◽  
pp. 35-43
Author(s):  
Yuliya Miller ◽  
Olga Golub ◽  
Karina Zakharova
Keyword(s):  
Ascorbic Acid ◽  
Test Methods ◽  
Quality Characteristics ◽  
Maximum Amount ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Chemical Parameters ◽  
Organoleptic Characteristics ◽  
Physical And Chemical ◽  
Active Substances

The article concerns the research of the herb Common Agrimony (Agrimonia eupatoria L.) use in the kvass manufacture, because the plant has a high content of flavoring and biologically active substances (flavonoids, tannins, arbutin, etc.). Researchers used standard, adopted in the brewing and soft drinks industry test methods and methods of processing obtained results. To produce kvass with the best quality characteristics, a man has to use Agrimonia eupatoria L. extract. In order to obtain this extract with the maximum amount of flavoring and biologically active substances (polyphenolic substances, ascorbic acid) a man must macerate 3-5 mm cut grass using purified water as a solvent in a ratio of 1:10 at a temperature of 40 ± 3 °C for 5-6 hours. Agrimonia eupatoria L. extract is an opaque brown liquid with a weak greenish tint, weakly expressed sweet-apricot aroma and taste; the mass fraction of dry substances is 3.0 ± 0.1 %; acidity – 2.5 ± 0.2 units; the content of polyphenolic substances is not less than 13.5 mg / 100 cm3; the content of ascorbic acid – not less than 4.5 mg / 100 cm3 . The authors developed kvass technology, including the preparation of kvass wort and Agrimonia eupatoria L. extract separately, its blending, fermentation, cooling, clarification and bottling. Based on the organoleptic and physical and chemical parameters obtained during the study, the researchers recommended the optimal ratio of kvass wort and Agrimonia eupatoria L.: 90:10 – 80:20. They developed regulated quality indicators of the new kvass: appearance – a transparent foaming liquid with opalescence, without foreign inclusions; color – brown with greenish tones; aroma and taste – refreshing, sweet and sour, bread, with light tones of Agrimonia eupatoria L. extract. The use of an aqueous extract from the herb Agrimonia eupatoria L. in the kvass production enables to get products with original organoleptic characteristics

QUALITY ASSESSMENT OF ENRICHED CULTURED MILK PRODUCT

1970 ◽  
pp. 58-61
Author(s):  
S. L. Gribanova ◽  
М. О. Sinegovskiy ◽  
S. P. Prisyazhnaya
Keyword(s):  
Lactic Acid ◽  
Royal Jelly ◽  
Ice Cream ◽  
The Body ◽  
Biologically Active ◽  
Raw Material ◽  
Milk Product ◽  
Biological Value ◽  
Organoleptic Characteristics ◽  
Functional Product

In the enrichment of fermented milk ice cream with beekeeping products, preference is given to pollen from royal jelly to bee adsorbed on the basis of their high biological value, sufficient raw material availability and low cost. The resulting product with improved structural mechanical properties: an increase in the viscosity and air saturation of the mixture at the stage of its preparation, as well as resistance to melting of the finished product. The product has improved organoleptic characteristics, milky taste, having a delicate honey-floral shade and high biological value. In addition, due to the increased content in the resulting functional product of proteins, fats, carbohydrates, vitamins, amino acids and fatty acids and the consortium of bifidobacteria and lactic acid microorganisms (Bifidobacterium bifidum, Lactobacillus delbruecki subsp. Bulgaricus, Streptococcus thermophilus), there will be, the activity of the cardiovascular system, the gastrointestinal tract, is a preventive, tonic effect on the body, the immune system is stimulated. The influence of the stabilizer on the formation of the structure and consistency of ice cream. With optimal doses of pollen, royal jelly adsorbed and the use of lactic acid microorganisms, the developed product can compensate for the deficiency of biologically active components in the diet for all age and social groups. When organizing and conducting research, a set of generally accepted, standard techniques and research methods, including physicochemical, biochemical and rheological, were used. The technology has been developed, the content of nutrients has been determined, the production method ice cream enriched with beekeeping products – flower pollen and royal jelly adsorbed, has been received a for invention RF Patent No. 2614797

scholarly journals Assessment of sapropel use for pharmaceutical products according to legislation, pollution parameters, and concentration of biologically active substances

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Ilona Pavlovska ◽  
Aneka Klavina ◽  
Agris Auce ◽  
Ivars Vanadzins ◽  
Alise Silova ◽  
...  
Keyword(s):  
Total Antioxidant Status ◽  
Pharmaceutical Products ◽  
Biologically Active ◽  
Raw Material ◽  
Total Phenolic ◽  
Systematic Research ◽  
Organic Carbon Content ◽  
Active Components ◽  
Local Resources ◽  
Total Antioxidant

AbstractDevelopment trends need the necessity for wider use of the local resources and available natural materials are one of the priorities around the world. Freshwater sapropel is a common material in the water basement of the lakes, but still not sufficiently explored. The main goal of the project to start detailed and systematic research on the medical properties of sapropel to be obtained in Latvia, promote its scientifically based use in balneology, develop new medical procedures and services, and promote development of new exportable products. The results include the survey, sampling depths, and processing, evaluation of external signs, physical, chemical, and biochemical parameters, and evaluation of microbiological indicators. Active components from the sapropel samples extracted using the alkaline method. Sapropel extracts were characterized by organic carbon content, humic and fulvic acid concentrations, total phenolic content, trace metal and pesticide concentrations, total antioxidant status, and microbiological flora. Summarizing the article's main findings it was concluded that Latvian freshwater sapropel can be used as raw material for obtaining sapropel extract and use it in the preparation of pharmaceuticals and promote the development of new exportable products and services.

scholarly journals ELABORATION OF THE RECIPE OF THE FERMENTED MILK DESSERT FOR CHILD FOOD

2017 ◽  
Vol 4 ◽  
pp. 3-9 ◽  
Author(s):  
Nadya Dzyuba ◽  
Liudmyla Valevskaya ◽  
Vita Atanasova ◽  
Alena Sokolovskaya
Keyword(s):  
Vitamin C ◽  
Protein Content ◽  
Fermented Milk ◽  
Storage Life ◽  
Chemical Parameters ◽  
Consumer Market ◽  
Biological Value ◽  
Physical Chemical ◽  
Hierarchic Structure ◽  
Organoleptic Parameters

Using the tabular processor MS Excel 2007 there was elaborated the recipe of the fermented milk dessert for child food. The recipe of this dessert consists of (mass. %, g): fermented milk curd – 54, jam – 23, honey – 8, sesame – 4, cream – 6, collagen hydrolyzate (gluten) – 5. This dessert is a source of vitamin C and covers near 40 % of a child daily need in it. At the expanse of introducing gluten in the dessert composition, protein content in the ready product increased that covers from 11,28 % to 22,56 % of a daily need. This dessert is also rich in calcium, so one portion of it covers 25 % of a child need. Based on theoretical qualimetry methods there was realized the complex estimation of the dessert quality. The hierarchic structure of ready product properties was presented, including organoleptic and physical-chemical parameters and also ones of the food and biological value at storage. The estimation of microbiological and organoleptic parameters at storage give a possibility to state, that the new fermented milk dessert will be competitive at the consumer market. The storage life of this product is 5 days at the temperature (4±2) °С.

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