scholarly journals Functional Confectionery Products: Development of Production Process

2019 ◽  
Vol 48 (3) ◽  
pp. 90-95 ◽  
Author(s):  
Ольга Позднякова ◽  
Olga Pozdnyakova ◽  
Елена Егушова ◽  
Elena Egushova ◽  
Елизавета Тыщенко ◽  
...  
Keyword(s):  
Type Ii Diabetes ◽  
Food Industry ◽  
Functional Foods ◽  
Low Energy ◽  
Biologically Active ◽  
Type Ii ◽  
Three Samples ◽  
Confectionery Products ◽  
Active Substances ◽  
Natural Additives

The development of new functional foods that contribute to the preservation and improvement of human health is one of the priorities in the food industry. In this regard, the production and sales of sugar confectionery products with low energy value and various enriching additives are gradually increasing, including those meant for diabetic therapeutic and dietary preventive nutrition. At the same time, the share of these products remains insignificant. The research prospective was to develop a technology for the production of marshmallow, which reduces the risk of obesity and type II diabetes. The study featured three samples of marshmallow: with granulated sugar, fructose, and inulin. The research determined the functional properties of the finished product. Three female volunteers (21, 32, and 45 years old) participated in the experiment. It was established that the replacement of granulated sugar with a natural sweetener, namely fructose and a mixture of fructose and inulin, led to a decrease in the body’s hyperglycemic response half an hour after consuming the analyzed sample, and resulted in a smooth sugar curve. Thus, natural additives and biologically active substances make sugar confectionery products functional, which is a priority for the development of the confectionery industry.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

STUDY OF BIOLOGICALLY ACTIVE SUBSTANCES OF COMPLEX CO2-EXTRACT OF ROSE HIPS AND HAWTHORN AS AN INGREDIENT OF COSMETIC PRODUCTS

2021 ◽  
Author(s):  
Т.В. ПЕЛИПЕНКО ◽  
Н.М. АГЕЕВА ◽  
Т.И. ТИМОФЕЕНКО ◽  
В.И. АБАКУМОВ ◽  
А.С. ТЕСЛЕНКО
Keyword(s):  
Peroxide Value ◽  
Unsaturated Fatty Acids ◽  
Acid Value ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Cosmetic Products ◽  
Physico Chemical ◽  
Three Samples ◽  
Normative Documentation ◽  
Active Substances

Показана необходимость обеспечения нормативной документацией СО2-экстрактов с целью повышения объективности оценки их качества. Объектом исследований были три образца комплексного СО2-экстракта плодов шиповника и боярышника (фирма «Явента», г. Краснодар). Процентное соотношение масс плодов шиповника и боярышника в исходном сырье составило соответственно 70 : 30. Определены основные органолептические и физико-химические показатели комплексного СО2-экстракта плодов шиповника и боярышника: кислотное число, эфирное число, перекисное число, массовая доля эфирного масла. Величина показателя перекисного числа образца комплексного СО2-экстракта плодов шиповника и боярышника составила 6,8 мэкв/кг и может служить идентификационным признаком подлинности экстракта. Установлено наличие в составе исследованного комплексного СО2-экстракта плодов шиповника и боярышника биологически активных веществ: каротиноидов, токоферолов, ненасыщенных жирных кислот, флавоноидов, терпеновых соединений, подтверждающих целесообразность его использования в рецептурах косметических средств. The necessity to provide normative documentation of CO2-extracts with the aim of increasing the objectivity of assessment of their quality is shown. Three samples of complex CO2-extract of rose hips and hawthorn (firma “Yaventa”, Krasnodar) have been the object of research. The percentage masses of rose hips and hawthorn in the feedstock was accordingly 70 : 30. Main organoleptic and physico-chemical characteristics of complex CO2-extract of rose hips and hawthorn – acid value, ester value, peroxide value, mass fraction of essential oil determined. Values of peroxide value of a sample of complex CO2-extract of rose hips and hawthorn amounted to 6,8 mEq/kg and may serve as identification of the authenticity of the extract. The presence of studied complex CO2-extract of rose hips and hawthorn of biologically active substances: carotenoids, tocopherols, unsaturated fatty acids, flavonoids, terpene compounds, confirming the feasibility of its use in formulations of cosmetic products, was installed.

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 Quantitative and qualitative profile of biologically active substances extracted from purple echinacea (EChinacea Purpurea L.) growing in the Kemerovo region: functional foods application

2019 ◽  
pp. 84-92 ◽  
Author(s):  
Alexandra Zaushintsena ◽  
Irina Milentyeva ◽  
Olga Babich ◽  
Svetlana Noskova ◽  
Tatyana Kiseleva ◽  
...  
Keyword(s):  
Dietary Supplements ◽  
Hormonal Regulation ◽  
Functional Foods ◽  
Echinacea Purpurea ◽  
Ethanol Solution ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Soil Conditions ◽  
Anti Inflammatory ◽  
Active Substances

Immunodeficiency causes a lot of modern diseases. Immunodeficiency, in its turn, is caused by such fac- tors as polluted environment, chronic stress, sedentary lifestyle, unbalanced diet, etc. All these factors weaken respi- ratory organs and gastrointestinal tract, disturb hormonal regulation, and destabilize immune defence. Food industry responds to these challenges by developing functional foods and dietary supplements from medicinal plants. Dietary supplements made from natural plant extracts have more advantages than their numerous synthetic analogues. They produce a mild therapeutic effect and no pronounced side effects. Purple Echinacea (Echinacea purpurea L.) posses- ses immunomodulatory, anti-inflammatory, antiviral, and tonic properties. However, climatic and soil conditions are known to affect the qualitative and quantitative profile of biologically active substances. The present paper describes the micronutrient profile of various parts of Echinacea purpurea grown in the Kemerovo region. The study employed a complex of physical and chemical methods. The research featured leaves, roots, and flowers, as well as components extracted from the plant with the help of a 70% ethanol solution. The latter was chosen for its universal properties in micronutrient extraction. The methods included high performance liquid chromatography (HPLC), thin layer chro- matography (TLC), and IR spectroscopy. A set of triple experiments showed that the extracts contained substances with anti-inflammatory, antioxidant, and immunomodulating properties. Thus, Echinacea extract can be recommen- ded for functional foods and dietary supplements.

Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material

2017 ◽  
pp. 230-270
Author(s):  
Tripti Malik
Keyword(s):  
Essential Oil ◽  
Nutritional Quality ◽  
Functional Foods ◽  
Edible Films ◽  
Packaging Material ◽  
Biologically Active ◽  
Antimicrobial Packaging ◽  
Food Borne ◽  
Food Borne Infections ◽  
Natural Additives

Functional foods are recently introduced to assure superior nutritional quality; contain biologically active compounds in defined amounts. These foods have to be effectively packaged and stored in order to prevent microbial spoilage and risk of food borne infections. Recently, food technologists and scientists are formulating the Essential Oil (EOs) containing functional foods. The antibacterial, antifungal, antioxidant and anti-carcinogenic properties of EOs have been proved by a number of researchers. Health conscious consumers prefer natural additives, hence these volatile oils due to their green image can be safely used as a replacement of synthetic preservatives. The shelf life of functional foods can be improved by antimicrobial packaging incorporating EOs and their derivatives in the edible films and coatings. EOs can be easily fabricated as microencapsules and nanoparticles, which increases their stability and solubility. Hence EOs are considered as the most usable additives in future functional foods.

Historical experience and prospects of using quince fruit in medicine

2021 ◽  
pp. 9-15
Author(s):  
Darya Aleksandrovna Koshman ◽  
Anastasiya Evgenievna Sayapina ◽  
Nadezhda Viktorovna Nesterova
Keyword(s):  
Medical Practice ◽  
Food Industry ◽  
Scientific Literature ◽  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Historical Experience ◽  
Active Substances

In this article, a study of the scientific literature was conducted, proving the prospects of using in medical practice a plant widely used in the food industry — common quince. Despite its popularity and a large number of studies proving the presence of valuable biologically active substances in the raw materials of this plant, today, it is not medicinal and is not used in medicine and pharmacy, due to the lack of necessary regulatory documentation.

THE PROSPECTS OF USE OF BEAN PASTES IN THE CONFECTIONERY MANUFACTURING

2020 ◽  
pp. 253-262
Author(s):  
Larysa Rybchuk ◽  
Keyword(s):  
Nutritional Composition ◽  
Biologically Active ◽  
Rheological Characteristics ◽  
Target Setting ◽  
Model Legume ◽  
Research Results ◽  
Calorie Content ◽  
Confectionery Products ◽  
Scientific Substantiation ◽  
Active Substances

Urgency of the research. The scientific substantiation and development of technologies for the production of finished semi-finished products for confectionery products, which make it possible to obtain an assortment of finishing semi-finished products enriched with biologically active substances, is relevant. Target setting. Confectionery semi-finished products can not only improve the appearance and taste of confectionery products but also balance their nutritional composition, influence calorie content and digestibility, therefore, it is necessary to develop and implement measures to improve the quality and competitiveness of products. Actual scientific researches and issues analysis. Bean pasta has a special biological and digestive value but has low sensory indicators due to the inherent specific bean taste and aroma. Therefore, it is important to look for additional components of the recipe to emphasize the taste and aroma of beans and create a harmonious flavor composition. Uninvestigated parts of general matters defining. The effect of dry demineralized serum on the sensory and rheological characteristics of legumes has not been studied. The research objective. According to research results, the possibility of using a demineralized whey solution in legumes was confirmed. The statement of basic materials. Following the developed standard scales of sensory descriptors, the sensory characteristics of model legume compositions are analyzed. Designed for the differentiated use of legumes and different masses of valleys of whey product, demineralized in the confectionery industry, as a finish for semi-finished products. The deformation characteristics of model compositions of bean pastes have been experimentally investigated. Based on the research results, the main rheological modular constants were identified and analyzed. Conclusions. The results of the analysis of sensory and rheological characteristics indicate that dry whey powder is demineralized in the presence of 10-30% in legumes and allows you to obtain the desired consumer characteristics for finished semi-finished products used in the confectionery industry.

scholarly journals Prebiotics, Probiotics, Synbiotics and Functional Foods in Control and Treatment of Type II Diabetes Mellitus and Colorectal Cancer

10.5772/63643 ◽  
2016 ◽  
Author(s):  
Samuel Longoria-García ◽  
Ruth E. Belmares-Cerda ◽  
Mildred I.M. Flores-Verástegui ◽  
Juan C. Contreras-Esquivel ◽  
Julio C. Montañez-Sáenz ◽  
...  
Keyword(s):  
Diabetes Mellitus ◽  
Colorectal Cancer ◽  
Type Ii Diabetes ◽  
Functional Foods ◽  
Type Ii Diabetes Mellitus ◽  
Type Ii

scholarly journals Acoustic synthesis of feed proteins under conditions of a complex ultrasonic field

2021 ◽  
Vol 273 ◽  
pp. 13004
Author(s):  
Andrei Kochetov ◽  
Valentin Minakov ◽  
Elena Fisunova ◽  
Tatyana Lavrenova ◽  
Luybov Filonenko
Keyword(s):  
Food Waste ◽  
Food Industry ◽  
Liquid Waste ◽  
Ultrasonic Field ◽  
Feed Additives ◽  
Biologically Active ◽  
Raw Material ◽  
Organic Substances ◽  
Natural Origin ◽  
Active Substances

Liquid waste of food industry enterprises contains various valuable organic substances of natural origin, which can be rationally used to obtain feed proteins. The problem of using valuable substances from food waste solves the problem of using biotechnological methods in order to use methods of accumulating biomass, enzymes, vitamins, etc. The biomass of unicellular microorganisms formed in the process of cultivation can be a raw material for obtaining feed additives and other biologically active substances.

Perspective Uses of Essential Oils in Functional Foods and Antimicrobial Packaging Material

2018 ◽  
pp. 235-265
Author(s):  
Tripti Malik
Keyword(s):  
Essential Oil ◽  
Nutritional Quality ◽  
Functional Foods ◽  
Edible Films ◽  
Packaging Material ◽  
Biologically Active ◽  
Antimicrobial Packaging ◽  
Food Borne ◽  
Food Borne Infections ◽  
Natural Additives

Functional foods are recently introduced to assure superior nutritional quality; contain biologically active compounds in defined amounts. These foods have to be effectively packaged and stored in order to prevent microbial spoilage and risk of food borne infections. Recently, food technologists and scientists are formulating the Essential Oil (EOs) containing functional foods. The antibacterial, antifungal, antioxidant and anti-carcinogenic properties of EOs have been proved by a number of researchers. Health conscious consumers prefer natural additives, hence these volatile oils due to their green image can be safely used as a replacement of synthetic preservatives. The shelf life of functional foods can be improved by antimicrobial packaging incorporating EOs and their derivatives in the edible films and coatings. EOs can be easily fabricated as microencapsules and nanoparticles, which increases their stability and solubility. Hence EOs are considered as the most usable additives in future functional foods.

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