scholarly journals Development of a method for producing new generation of protein snacks using the processes of cryo and mechanical distruction

2021 ◽  
pp. 46-52
Author(s):  
Viktoriya Pogarskaya ◽  
Olga Yurieva ◽  
Aleksey Pogarskiy ◽  
Kateryna Balabai ◽  
Nadiya Maksymova

The aim of research is to develop a method for the production of a new generation of protein snacks using a protein vegetable and milk base and vegetable fortifiers from spicy and carotene-containing vegetables using cryo and mechanical destruction processes. The method is based on the use of a deep processing method as an innovation, which consists in a complex effect on vegetable and protein raw materials of cryo and mechanical destruction processes in modern quick-freezing and low-temperature crushing equipment. The proposed method allows to get new protein snacks with a high content of protein, BAR and phytocomponents in an easily digestible form. A new generation of protein snacks has been developed to strengthen the immune system using cryogenic protein base and vegetable raw materials. Nano-additives from dried peas and specially processed soft brine cheese are used as a protein base. Pea nanoadditives obtained using non-enzymatic catalysis – mechanolysis, mechanical destruction contain 21.5 ... 23.0% of complete protein, which includes 49% of amino acids in a bound state and 51% in a free state. During the special processing of soft brine cheese with the help of mechanical destruction, 50 ... 55% of the bound amino acids of the protein are transformed into free α-amino acids in an easily digestible form. The proposed method makes it possible to more fully reveal the biological potential of vegetable and protein raw materials, to transform protein, BAS and phytocomponents in a bound form into easily digestible nanocomponents into a free easily digestible form. In addition, the processed protein base and raw materials acquire new properties - structure formation, gelation, coloring ability. The obtained protein snacks are natural, differ from the traditional ones by their high content of complete protein and the absence of synthetic impurities (preservatives, thickeners, colorants, etc.). In addition, 100 g of new products can satisfy the daily requirement for biologically active substances (β-carotene, L-ascorbic acid, phenolic compounds)

2020 ◽  
pp. 66-72
Author(s):  
Viktoriya Pogarskaya ◽  
Raisa Pavlyuk ◽  
Tatyana Kotuyk ◽  
Olga Yurieva ◽  
Nadiya Maksymova

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


2021 ◽  
Vol 2 (11 (110)) ◽  
pp. 15-22
Author(s):  
Raisa Pavlyuk ◽  
Viktoriya Pogarskaya ◽  
Olga Yurieva ◽  
Aleksey Pogarskiy ◽  
Nadiya Maksymova

This paper reports the development of nanotechnology for processing vegetables (spicy and carotene-containing ones) into frozen cryoadditives – enrichers with biologically active substances (BAS), as well as natural protein health snacks containing them. An innovative method proposed for obtaining vegetable nano additives involves the use of deep processing of raw materials. The method is based on a complex effect exerted on raw materials by cryo-processing and cryomechanodestruction, making it possible not only to preserve the BAS of fresh vegetables but also to transform them into a nanostructured form in order to fully reveal the biological potential of the raw materials. The resulting nano additives made from vegetables have no analogs. The BAS mass fraction in the produced frozen cryoadditives is 3.0...3.2 times larger than that in the starting fresh raw materials. Vegetable-based cryoadditives that are used in the manufacture of snacks are not only the BAS carriers but also perform the functions of structure-forming agents, gel-forming agents, colorants, thereby making it possible to produce high-quality health products and eliminate the need for food additives. Applying the vegetable-based frozen cryoadditives enrichers with biocomponents has made it possible to devise a new generation of natural protein snacks for healthy eating. The protein base used included nano additives made from legumes (peas) and soft salt cheese, which are distinguished by a high content of complete protein and are easily digestible. The new protein-vegetable snacks differ from conventional ones in the high content of β-carotene, phenolic compounds, tannins; 100 g of the product may satisfy about 30 % of the daily protein needs. The devised snacks are a new type of natural wellness products that are made without the use of artificial food additives and are recommended for industrial production.


2020 ◽  
Vol 2020 (2b) ◽  
pp. 129-134
Author(s):  
O.I. Ossetsky ◽  
◽  
O.S. Snurnikov ◽  

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.


Author(s):  
E.V. Robonen ◽  
◽  
N.P. Chernobrovkina ◽  
B.V. Raevsky ◽  
A.V. Egorova ◽  
...  

Forests produce a huge amount of organic matter, which is a source of renewable raw materials for the production of technical, feed, food and pharmaceutical products. The logging and woodworking industry in Karelia, as in Russia as a whole, is based exclusively on stem wood. Woody greens are formed while felling ripe and over-mature stands, thinning and implementation of measures for the conservation, protection and reproduction of forests including forest stands cutting. The development of technologies for the use of woody greens is necessary for the multi-purpose utilization of the entire phytomass produced by forest plant communities. An additional economic incentive for young stands thinning and limbing, that are used to improve the quality of logs, is the ability to reduce costs or even ensure the profitability of these measures driven by the development of processing plants and the use of wastes generated during transportation: thinners, low-quality and low-value decidous wood, woody greens, that are raw materials for the production of biologically active preparations of various action. The urgent tasks are to increase the use of importsubstituting pharmaceutical substances and to search the alternative methods for producing raw materials for nutrient mixtures and feed stuff. Technologies for modifying the biochemical composition of coniferous greens, resulting in production of plant raw materials enriched with target biologically active substances, are being developed for the exploration of new plant sources. The water-soluble fraction of coniferous greens contains free amino acids, in particular L-arginine, which plays an important role in the life of animals. A promising way is to increase the free amino acids content in coniferous raw materials and change their quantitative ratio by regulation of the mineral nutrition regime of woody plants. An original scheme of additional supply of coniferous plants with nitrogen and boron is proposed in order to obtain coniferous greens enriched with L-arginine. The use of conifers as bioproducers of L-arginine and the study of its metabolism with reference to climatic factors, conditions of mineral nutrition, seasonal and daily dynamics in the natural environment, the search for ways to increase its level in organs and tissues is of current interest both on the theoretical and practical sides. Obtaining coniferous greens enriched with L-arginine will allow organizing the production of coniferous products for nutrient and pharmaceutical use. It is necessary to analyze the potential sources of raw materials taking into account their availability, costs for enriching the needles with L-arginine and product yield per unit area to assess the economic feasibility of organizing such production. A developed sequence of forestry measures will make it possible to obtain needles enriched with L-arginine, both in the process of implementing various types of forest use, and in carrying out activities aimed at increasing the productivity of forests and preserving their useful functions. Herewith, it is possible to turn costly cleaning and fertilizing of young Scots pine stands into profitable ones with additional products. Technologies of intentional changes in the chemical composition and pharmacological properties of plant raw materials obtained from woody plants will allow the development of new raw materials for biologically active substances.


2021 ◽  
pp. 20-25
Author(s):  
Елена Владимировна Буракова ◽  
Татьяна Ноевна Слуцкая ◽  
Екатерина Васильевна Шадрина

Обоснована возможность получения мясных кулинарных продуктов с добавлением компонентов морского происхождения (макруруса малоглазого, тепловых экстрактов из голотурий - трепанга и кукумарии). В качестве основного сырья использованы мясо индейки и курицы, баранина и говядина. Критериями для оценки данного направления в технологии служили результаты органолептического исследования образцов и показателей биологической ценности. Установлено, что рациональным количеством при производстве котлет из мяса птицы мышечной ткани макруруса малоглазого является 25 % от основного ингредиента рецептуры; биологическая ценность готового изделия при этом увеличивается почти на 20 %. Тепловые экстракты из голотурий (трепанга и кукумарии), применяемые практически вместо воды в составе рецептур котлет из говядины или баранины, способствуют повышению органолептической оценки, а также положительно влияют на биологическую ценность, которая выше, чем у контроля, почти на 18 %. Использование тепловых экстрактов из морского сырья (голотурий) приводит к обогащению продукции растворимыми коллагеновыми фрагментами (установлено по увеличению количества свободного оксипролина), биологически активными аминокислотами (глутаминовая и аспарагиновая, аланин, глицин, пролин), аминосахарами и тритерпеновыми гликозидами. The possibility of obtaining meat culinary products with the addition of components of marine origin (small-eyed macrurus, thermal extracts from holothurium-trepang and cucumaria) is justified. Turkey and chicken meat, lamb and beef are used as the main raw materials. The criteria for evaluating this direction in the technology were the results of organoleptic examination of samples and indicators of biological value. It is established that the rational amount in the production of cutlets from poultry meat of muscle tissue of small - eyed macrurus is 25 % of the main ingredient of the recipe; the biological value of the finished product increases by almost 20 %. Thermal extracts from holothurias (trepang and cucumaria), used instead of water in the recipes of beef or lamb cutlets, contributes to an increase in organoleptic evaluation, and also positively affects the biological value, which is higher than that of the control by almost 18 %. The use of thermal extracts from marine raw materials (holothurias) leads to the enrichment of products with soluble collagen fragments, biologically active amino acids (glutamic and aspartic, alanine, glycine, proline), amino sugars and triterpene glycosides.


2018 ◽  
pp. 99-105
Author(s):  
Светлана (Svetlana) Галимулловна (Galimullovna) Денисова (Denisova) ◽  
Антонина (Аntonina) Анатольевна (Аnatol'evna) Реут (Reut) ◽  
Кира (Kira) Александровна (Aleksandrovna) Пупыкина (Pupykina)

The results of phytochemical studies of various types of raw materials (flowers, leaves, stems, roots) of some taxa of the genus Chrysanthemum (the family Asteraceae Dumort.): two species – Chrysanthemum coronarium, Ch. segetum and four varieties Ch. × hortorum Bailey – "Kupava", "Doch' Rozetty", "Oranzhevyj Zakat", "Vechernie Ogni". As the object of comparison Tanacetum vulgare L. was used. Quantitative characteristics of amino acids, macro- and microelements have been determined. The high ability of leaves to accumulate elements such as sodium (0.30–0.41%), calcium (1.24–2.13%), manganese (317.76–651.83 mg/kg), iodine (0.18–0.32 mg/kg), zinc (80.55–115.44 mg/kg), as well as amino acids (8.97–15.38 mg%). Roots contain as much as possible phosphorus (0.18–0.92%), copper (4.61–20.18 mg/kg) and iron (507.48–1234.71 mg/kg); in the stems – potassium (0.80–1.63%). Varying the studied indicators reflects the different biological value of the objects of research. The analysis of elemental and amino acid composition of various types of raw materials of some taxa of chrysanthemum showed that the studied cultivars are promising sources of amino acids, macro- and microelements. As alternative sources of biologically active substances, further studies have been proposed Ch. coronarium, Ch. segetum, Ch. × hortorum "Oranzhevyj Zakat" and "Vechernie Ogni".


10.5219/1476 ◽  
2021 ◽  
Vol 15 ◽  
pp. 330-339
Author(s):  
Aitbek Kakimov ◽  
Alibek Muratbayev ◽  
Klara Zharykbasova ◽  
Samat Amanzholov ◽  
Gulmira Mirasheva ◽  
...  

Medicinal plants are one of the main sources of vitamins, minerals salts, macro-and microelements, and other biologically active substances that have a health and protective effect on the human body. The current study was aimed to appraise the heavy metals contents in the powder materials of two medicinally important plants Echinacea purpurea (L.)  and Rhapónticum carthamoídes collected from the Semipalatinsk nuclear test site using atomic absorption spectrophotometer. Flavonoids, saponins, amino acid contents quantification were done both in raw materials as well as tincture prepared from both plants via GCMS-QP 2010 Ultra chromatomass spectrometer. Further, tannins concentrations and organoleptic properties of the tincture were elucidated using previously reported standard procedures. In the current study, the concentrations of heavy metals were within the permitted range i.e. lead (0.0027 mg.100g-1), cadmium (0.00012 mg.100g-1), arsenic (ND), mercury (ND). In the crude powder, flavonoids were observed to be in the highest concentration in E. purpurea (L.) (5.5 ±0.20 mg.100g-1), whereas, its concentration was 3.1 ±0.346 mg.100g-1 in R. carthamoídes powder. Tannin concentration was higher in R. carthamoídes (5.5 ±0.115 mg.100g-1) and 3.1 ±0.46 mg.100g-1 in E. purpurea. Likewise, saponins concentrations were 4.1 ±0.40 mg.100g-1 and 5.6 ±0.17 mg.100g-1 in E. purpurea and R. carthamoídes powder respectively. Concentrations of these active metabolites in the resultant tincture were flavonoids (7.6 ±0.23), tannins (7.5  ±0.28), and saponins (8.5 ±0.16) mg.100g-1. In the current study, we observed highest concentrations of these essential amino acids in the tincture including leucine/isoleucine (78.00 ±1.15 mg.100g-1), histidine (14.00 ±1.44 mg.100g-1), lysine (49.33 ±2.02 mg.100g-1), methionine (18.66 ±2.90 mg.100g-1), cystine (29.00 ±0.57 mg.100g-1), phenylalanine (24.16 ±1.87 mg.100g-1) and threonine (32.50 ±1.22 mg.100g-1) respectively. The resultant tincture has a pleasant agreeable taste coupled with acceptable herbal flavor which are important organoleptic properties for any product.


2020 ◽  
Vol 50 (3) ◽  
pp. 404-414
Author(s):  
Nataliia Platonova ◽  
Oksana Belous

Introduction. The present research featured the antioxidant complex of Russian tea varieties. The research objective was to study the formation patterns of the components responsible for the quality characteristics of tea as a raw material and finished product. The paper describes the changes that the biochemical composition of tea undergoes during the growing season and during processing. The study focused on pigments, vitamins, caffeine, and amino acids. Study objects and methods. The research featured the following varieties of tea grown in the Krasnodar region of Russia: “Kolkhida” (control) and “Sochi”; forms – No. 582, 3823, 855, and 2264. The research was performed on the foundation plantation of collection tea in the village of Uch-Dere (Lazarevsky district of Sochi, Krasnodar region, Russia) and in the laboratory of plant physiology and biochemistry. The study involved traditional and advanced research methods. Results and discussion. The paper introduces some results of a comprehensive analysis of the biochemical composition of various tea sorts. Shoots No. 2264, 3823, and the “Sochi” variety demonstrated high values of ascorbic acid. Form No. 3823 and the “Sochi” variety proved to have a relatively stable content of ascorbic acid. All experimental plants had the highest caffeine synthesis in July (from 24.633 to 28.614 μg/100 g). Processing destroyed caffeine and reduced its amount. The experimental samples of raw materials had eleven amino acids, the largest number being synthesized in May. Processing triggered both general changes in their quantity and varietal differences in the metabolic reactions of amino acid conversion. Conclusion. The tea flushes and finished products differed in all biologically active substances, which is associated with both varietal characteristics and the effect of weather conditions during vegetation.


Author(s):  
Н. P. Ryvak ◽  
G. I. Boyko ◽  
R. O. Ryvak ◽  
S. V. Davydovych

The article presents a literature review on the need to balance feed for farm animals and poultry on the content of complete protein, which contains a complete set of essential and essential amino acids, the characteristics of feed materials of animal origin in relation to its protein value. The section "Materials and methods" presents methods for determining: crude protein by the Kjeldahl method, digestible protein with 0,2 % pepsin, and the coefficient of digestibility, and the principles of testing, as well as characteristics of methods for determining the content of essential and non-essential amino acids. incl. sulfur-containing, using the system of capillary electrophoresis "Kapel-105M". As a result of the conducted researches it is established that in terms of protein value (digestible protein and digestibility coefficient) feather flour is the least valuable, it is also poor in lysine, methionine, tryptophan and histidine, compared to other types of raw materials, despite hydrolysis and high heat treatment. Meat and bone meal are also less valuable in terms of digestible protein and essential amino acids. The best indicators of protein value were observed in dry blood plasma in terms of digestible protein content and digestibility coefficient, which is 89.9%, which indicates its good digestibility by animals and poultry. In terms of digestible protein, essential amino acids and digestibility, meat, blood meal and dry blood plasma are the most valuable. Due to this, these products are effective in feeding for protein synthesis of livestock and poultry products.


2018 ◽  
Vol 12 (1) ◽  
Author(s):  
O. Benderska ◽  
А. Bessarab ◽  
V. Shutyuk

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.


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