scholarly journals STATES AND APPLICATION POTENTIAL OF FUNCTIONAL FOODS IN NUTRITION OF POPULATION AND MILITARY PERSONNEL

2020 ◽  
Vol 6 (1) ◽  
pp. 43-55
Author(s):  
A. I. Andriyanov ◽  
E. V. Kravchenko ◽  
S. G. Kuz’min ◽  
L. P. Lazarenko ◽  
O. G. Korosteleva ◽  
...  
Keyword(s):  
Amino Acids ◽  
Military Personnel ◽  
Functional Foods ◽  
The Body ◽  
Biologically Active ◽  
Dependent Diabetes Mellitus ◽  
Healthy Population ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
Wide Range

At present time, the compliance of energy costs and the chemical composition of foods in the daily diet with physiological needs of the body gains a particular relevance. Particular attention is paid to the use of functional food products - special products intended for systematic use by all age groups of a healthy population. Functional nutrition compensates for the deficiency of essential amino acids, polyunsaturated fatty acids (PUFA), vitamins, macro- and microelements, etc., as well as protects the body from the effects of pesticides and herbicides, antibiotics, dyes and preservatives, widely used in conventional products, and is used to strengthen health and prevent diseases caused by deficiencies in traditional nutrition. Such diseases include: obesity, non-insulin-dependent diabetes mellitus, hypertension, atherosclerosis, mental depression and others. In some professional groups, for example, in military athletes, the use of functional foods has been practiced for a long time. Currently, a fairly wide range of this group of products has been developed and is being produced. When developing a functional product, environmentally friendly raw materials of animal and vegetable origin, biologically active additives that improve functional and consumer qualities should be used. The high content of amino acids, proteins, carbohydrates, minerals, vitamins and other necessary biologically active substances, as well as good organoleptic characteristics and high consumer properties justify the feasibility of including functional products in the diet of military personnel, whose professional activity is characterized by high physical activity, requiring maximum use of functional resources organism. At the same time, military personnel are capable of completing official tasks at the limit of their physical capabilities, while maintaining relatively constant biochemical constants of the internal environment of the body. The information presented in the paper will be useful to the logistics and medical service specialists of the Russian Army and Navy and will serve as the basis for further development of the direction for the use of functional products for feeding military personnel.

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

BIOTECHNOLOGICAL PROCESS OF CREATING FUNCTIONAL DAIRY PRODUCT ENRICHED WITH THE EXTRACT OF SCUTELLARIA GALERICULATA L.

2020 ◽  
Author(s):  
O.V. Belashova ◽  
◽  
A.V. Zaushintsena ◽  
N.V. Fotina
Keyword(s):  
Dairy Product ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Therapeutic Effects ◽  
Scutellaria Baicalensis Georgi ◽  
Physico Chemical ◽  
Functional Product ◽  
Wide Range ◽  
Active Substances

One of the ways to eliminate population diseases and increase the body is resistance to adverse environmental factors is the systematic use of functional food products enriched with a complex of biologically active substances with a wide range of therapeutic effects. The creation of a new, unique functional dairy product was preceded by long-term comparative biochemical studies of Scutellaria baicalensis Georgi and Scutellaria galericulata L. In the grass and roots, biologically active substances of a phenolic nature, such as baicalin, vogonin, scutellarin, etc., were found useful for medicinal purposes. The use of extracts from the of Scutellaria galericulata L. in the development of a functional product based on sour-milk fractions made it possible to obtain curd mass enriched with the biologically active substance of this plant. The functional product meets the organoleptic, physico-chemical, tasting requirements for new functional products and is recommended for introduction into the diet of different population groups by age and functional activity.

scholarly journals PRODUCT FUNCTIONAL PURPOSE ON THE BASIS OF THE JERUSALEM ARTICHOKE

2018 ◽  
pp. 63-69
Author(s):  
T. V. Fedosenko ◽  
L. K. Patsyuk ◽  
E. A. Medvedeva ◽  
T. V. Nariniants
Keyword(s):  
Functional Foods ◽  
Jerusalem Artichoke ◽  
Daily Consumption ◽  
Canned Food ◽  
Organoleptic Evaluation ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
New Type ◽  
Main Component ◽  
Vegetables And Fruits

To achieve goal, the following tasks were solved: recipes for a new type of functional canned food – "Dessert of Jerusalem artichoke", consisting of a mixture of vegetables and fruits (based on Jerusalem artichoke), which has good organoleptic characteristics, experimental samples were made and their physico-chemical and organoleptic characteristics were determined. At the same time, when developing the formulations of the selected range of functional foods, it is necessary to proceed from the requirements of GOST R 52349-2005 "functional Foods" from which it follows that each portion of the functional product must contain at least 15% of the daily consumption rate established By the Institute of nutrition of the Russian Academy of Sciences for a specific physiologically functional ingredient. To choose the best recipe of "Dessert" were made comparative experimental samples of canned food with the content of Jerusalem artichoke, as the main component, from 30 to 45%. The best composition of canned food "Dessert of Jerusalem artichoke", which received an average rating of 4.5 points, as a result of sensory analysis by rating, using a score scale, the following content of components: puree of Jerusalem artichoke – 40%, mashed carrots – 30%, mashed apples – 30%. According to the results of sensory evaluation of the intensity of the characteristics of the profiles for each of the five indicators: taste, color, aroma, appearance and consistency, as well as a diagram of the overall organoleptic evaluation of a new type of functional product "Dessert of Jerusalem artichoke".

Substantiation of the method of primary processing of Japanese kelp for food production

2021 ◽  
pp. 27-30
Author(s):  
Наталья Валерьевна Дементьева ◽  
Татьяна Марьяновна Бойцова ◽  
Наталья Викторовна Соколова ◽  
Полина Николаевна Круговая ◽  
Гордей Павлович Шепелев ◽  
...  
Keyword(s):  
Organic Acids ◽  
Laminaria Japonica ◽  
Food Products ◽  
The Body ◽  
Water Soluble ◽  
Primary Processing ◽  
Organoleptic Characteristics ◽  
Wide Range ◽  
Japanese Kelp ◽  
Water Ratio

Химический состав и свойства морских водорослей позволяют с успехом применять их для профилактических и лечебных целей, для приготовления различных пищевых продуктов. В Японском море найдено более 310 представителей зеленых, бурых и красных водорослей. Из бурых водорослей преобладают многочисленные виды ламинариевых (Laminariaceae), наиболее ценной в промысловом отношении является ламинария японская (Laminaria japonica). Первичная обработка свежих водорослей предусматривает их тщательную мойку и вымачивание, но и после этого ее ткани содержат все еще высокие концентрации минеральных веществ, не позволяющие ее дальнейшее использование без дополнительной обработки. Поэтому при обработке ламинарии предусматривают ее варку, которая позволяет улучшить вкус, запах, цвет и консистенцию, а также повысить усвояемость водоросли организмом. Однако при варке в отвар переходит значительное количество водорастворимых солей и органических веществ. Поэтому выбор правильных режимов первичной обработки водорослей, при которых происходят минимальные потери физиологически ценных компонентов и обеспечиваются высокие органолептические показатели, будет способствовать производству широкого ассортимента пищевой продукции на их основе. Целью научно-исследовательской работы является обоснование способа первичной обработки ламинарии для производства пищевой продукции. Предложен способ обработки ламинарии, включающий в себя предварительную выдержку ламинарии в воде при температуре 10…15 °С в соотношении ламинария:вода - 1:2 в течение 20 мин и двукратную варку при температуре 40…50 °С при соотношении ламинария:вода 1:2 в течение 15-20 мин. Установлено, что внесение органических кислот на первом этапе варки способствует улучшению органолептических показателей водорослей. Исчезают специфические вкус и аромат водорослей, консистенция становится менее жесткой. Определены концентрации органических кислот в составе варочных вод: уксусной кислоты 1-3 %, лимонной кислоты 1-2 %. Полученный полуфабрикат при обработке ламинарии предложенным способом можно использовать при производстве разных видов пищевой продукции (сушеной, кулинарии, пресервов и др.). The chemical composition and properties of seaweed make it possible to successfully use them for prophylactic and therapeutic purposes, for the preparation of various food products. More than 310 representatives of green, brown and red algae have been found in the Sea of Japan. Numerous species of kelp (Laminariceae) prevail among brown algae, the most valuable commercially is Japanese kelp (Laminaria japonica). The primary processing of fresh algae involves their thorough washing and soaking, but even after that, its tissues still contain high concentrations of minerals, which do not allow its further use without additional processing. Therefore, when processing kelp, boil it is provided, which allows you to improve the taste, smell, color and consistency, as well as increase the digestibility of the algae by the body. However, during cooking, a significant amount of water-soluble salts and organic matter passes into the broth. Therefore, the choice of the correct modes of primary processing of algae, in which minimal losses of physiologically valuable components occur and high organoleptic characteristics are provided, will contribute to the production of a wide range of food products based on them. The purpose of the research work is to substantiate the method of primary processing of kelp for the production of food products. A method for processing kelp is proposed, which includes preliminary exposure of kelp in water at a temperature of 10…15 °C in a kelp: water ratio of 1:2 for 20 minutes and double cooking at a temperature of 40…50 °C at a kelp: water ratio of 1:2 within 15-20 minutes. It was found that the introduction of organic acids at the first stage of cooking contributes to the improvement of the organoleptic characteristics of algae. The specific taste and aroma of algae disappears, the consistency becomes less rigid. The concentration of organic acids in the composition of the cooking water has been determined: acetic acid 1-3 %; citric acid 1-2 %. The resulting semi-finished product when processing kelp by the proposed method can be used in the production of various types of food products (dried, cookery, preserves, etc.).

FERMENTOPATHY SECONDARY PRODUCTS OF CUTTING OF FISHES: COMPOSITION, NUTRITIONAL AND BIOLOGICAL VALUE

Fisheries ◽  
2020 ◽  
Vol 2020 (5) ◽  
pp. 107-112
Author(s):  
Aleksandr Sokolov ◽  
Olga Dvoryaninova ◽  
Olga Zemlyanukhina
Keyword(s):  
Amino Acids ◽  
Silver Carp ◽  
Pink Salmon ◽  
Biologically Active ◽  
Fish Processing ◽  
Human Gastrointestinal Tract ◽  
Secondary Products ◽  
Biological Value ◽  
Wide Range ◽  
Dry Food

Currently, the development of rational technologies for processing secondary resources of the fish processing industry is of considerable interest in order to obtain a wide range of food, feed, technical, medical products and biologically active additives on their basis. Of particular interest is the technology developed by the authors for obtaining dry food fermentolizates from secondary products of cutting pink salmon and silver carp. In the course of the experiment, it was found that the protein zones for the samples are mainly represented by low-molecular weight easily digestible proteins with m. m. from 13 to 33 kDa. The evaluation of the ratio of amino acids compared to the FAO standard showed that in the human body, the amino acids of fermentolizates are able to be utilized by 68-80%, which proves their high biological value. Own experimental data indicate a high availability and degree of destruction of proteins of fermentolizates by enzymes of the human gastrointestinal tract, which is from 92.39 to 96.87%. Thus, fermentopathy from secondary cuts of fish are high-value protein products.

Development of a functional product for the prevention of iodine deficiency

2020 ◽  
Vol 82 (3) ◽  
pp. 45-49
Author(s):  
L. V. Antipova ◽  
A. O. Daryin
Keyword(s):  
Iodine Deficiency ◽  
Food Systems ◽  
The Body ◽  
Biologically Active ◽  
Modern World ◽  
Physico Chemical ◽  
Functional Product ◽  
The Russian Federation ◽  
Vegetable Milk ◽  
Inorganic Iodine

Iodine belongs to the most important elements that are responsible for the full working condition of the body. Iodine deficiency is a very acute problem, its elimination is an important task of the world communities, reflected in the Doctrine of Food security of the Russian Federation, regional target programs of Russia. In the modern world, the proposed measure for the prevention of iodine deficiency is the consumption of iodized salt and some foods containing an inorganic form of iodine, or the use of a variety of biologically active additives. However, according to the observed statistics of diseases that are associated with a lack of iodine, the presented measures are not very effective. The article presents studies of the process of bioconversion of inorganic iodine into organic – bioavailable, capable of reaching the target organ, for example, during the germination of lentil grains in the appropriate nutrient medium. The possibility of obtaining an organic form of iodine from sprouted lentils in an iodized medium with subsequent production of food products, such as vegetable milk, is proved. The organoleptic, physico-chemical parameters of the milk obtained, as well as vitamin and amino acid compositions that increase the nutritional and biological value of the product were studied, the safety indicators were analyzed and meet the requirements for use in food systems. In the course of the work carried out, we obtained a product with a balanced composition of nutrients for the human body. These developments open up prospects for the creation of functional products for functional purposes with a bioavailable form of iodine.

scholarly journals Health Beneficial Properties of Grapevine Seed Extract and Its Influence on Selected Biochemical Markers in the Blood, Liver and Kidneys of Rattus norvegicus

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2099
Author(s):  
Lenka Sochorova ◽  
Mojmir Baron ◽  
Katerina Dadakova ◽  
Tomas Kasparovsky ◽  
Jiri Sochor
Keyword(s):  
Free Radicals ◽  
Biochemical Markers ◽  
Grape Seed Extract ◽  
Grape Seed ◽  
Seed Extract ◽  
The Body ◽  
Biologically Active ◽  
Active Components ◽  
Grapevine Cultivar ◽  
Wide Range

Cadmium (Cd) is a heavy metal that occurs in all areas of the environment, including the food chain. In the body, it causes oxidative stress by producing free radicals that are harmful to the cells. Grape seed extract (GSE) contains a wide range of biologically active components that help to neutralize the adverse effects of free radicals. In this study, the effects of GSE prepared form semi-resistant grapevine cultivar Cerason, which is rich in phenolics, on biochemical markers of brown rats exposed to the effects of cadmium were monitored. GSE increased the plasma antioxidant activity and, in the kidneys and the liver, Cd content was significantly lowered by GSE co-administration. Accordingly, the increase in creatinine content and alanine aminotransferase activity and the decrease of catalase and superoxide dismutase activities caused by cadmium were slowed down by GSE co-administration. The results of this work reveal that grape seed extract offers a protective effect against the intake of heavy metals into the organism.

scholarly journals INFLUENCE OF BIOTECHNOLOGICAL FACTORS ON THE YIELD OF BIOLOGICALLY ACTIVE COMPOUNDS FROM SORBUS AUCUPARIA

2021 ◽  
pp. 291-300
Author(s):  
Elena Nikolaevna Sokolova ◽  
Tat'yana Vladimirovna Yuraskina ◽  
Yuliya Aleksandrovna Borshcheva ◽  
Natal'ya Aleksandrovna Fursova ◽  
Anton Yur'yevich Sharikov ◽  
...  
Keyword(s):  
Amino Acids ◽  
Biologically Active Compounds ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Theoretical Research ◽  
Sorbus Aucuparia ◽  
Plant Materials ◽  
Active Compounds ◽  
Wide Range ◽  
Active Substances

Currently, the diet of almost all population groups in Russia is characterized by a deficiency of vitamins, essential amino acids, macro- and micronutrients, as well as biologically active substances (flavonoids, carotenoids, etc.). Replenishment of the lack of these components in the diet of the population due to natural sources of plant origin is an important and actual task of national health care. The rational use of natural components of plant materials containing a wide range of natural biologically active substances using biocatalytic methods, as well as the selection of optimal conditions for obtaining commodity forms of ingredients, will allow to create preventive products that have a beneficial effect on the human body. Theoretical research in the field of promising sources of food and biologically active ingredients among wild species of plant materials were carried out. Biomedical properties of Sorbus aucuparia were described. The technological characteristics of the biologically active substances extraction from dried plant raw materials was investigated. Thus, it was revealed that the degree of dried berries grinding about 0.2–0.8 mm, the hydromodule 1 : 10 and the extraction duration 240 minutes are most effective for the extractive substances yield. The enzymatic complex, allowing the maximum to release biologically valuable components to extract was selected. The amino acid composition of rowanberry with the use of high-performance liquid chromatography was investigated. Produced fermentalizates contain complex of biologically active compounds, including amino acids, vitamins, carotenoids, phenolic substances, that makes these ingredients promising for creation of various foodstuffs to improve quality, nutritional and biological value, taste and other consumer properties.

scholarly journals Beneficial Effects of Soybean-Derived Bioactive Peptides

2021 ◽  
Vol 22 (16) ◽  
pp. 8570
Author(s):  
Il-Sup Kim ◽  
Woong-Suk Yang ◽  
Cheorl-Ho Kim
Keyword(s):  
Blood Pressure ◽  
Amino Acids ◽  
Anticancer Agents ◽  
Bioactive Peptides ◽  
Calcium Absorption ◽  
The Body ◽  
Cognitive Capacity ◽  
Blood Cholesterol ◽  
Physiological Functions ◽  
Wide Range

Peptides present in foods are involved in nutritional functions by supplying amino acids; sensory functions related to taste or solubility, emulsification, etc.; and bioregulatory functions in various physiological activities. In particular, peptides have a wide range of physiological functions, including as anticancer agents and in lowering blood pressure and serum cholesterol levels, enhancing immunity, and promoting calcium absorption. Soy protein can be partially hydrolyzed enzymatically to physiologically active soy (or soybean) peptides (SPs), which not only exert physiological functions but also help amino acid absorption in the body and reduce bitterness by hydrolyzing hydrophobic amino acids from the C- or N-terminus of soy proteins. They also possess significant gel-forming, emulsifying, and foaming abilities. SPs are expected to be able to prevent and treat atherosclerosis by inhibiting the reabsorption of bile acids in the digestive system, thereby reducing blood cholesterol, low-density lipoprotein, and fat levels. In addition, soy contains blood pressure-lowering peptides that inhibit angiotensin-I converting enzyme activity and antithrombotic peptides that inhibit platelet aggregation, as well as anticancer, antioxidative, antimicrobial, immunoregulatory, opiate-like, hypocholesterolemic, and antihypertensive activities. In animal models, neuroprotective and cognitive capacity as well as cardiovascular activity have been reported. SPs also inhibit chronic kidney disease and tumor cell growth by regulating the expression of genes associated with apoptosis, inflammation, cell cycle arrest, invasion, and metastasis. Recently, various functions of soybeans, including their physiologically active functions, have been applied to health-oriented foods, functional foods, pharmaceuticals, and cosmetics. This review introduces some current results on the role of bioactive peptides found in soybeans related to health functions.

scholarly journals FUNCTIONAL FOODS: PROSPECTS IN UKRAINE

2019 ◽  
Vol 13 (2) ◽  
Author(s):  
L. Kaprelyants ◽  
A. Yegorova ◽  
L. Trufkati ◽  
L. Pozhitkova
Keyword(s):  
Functional Food ◽  
Food Production ◽  
Functional Foods ◽  
Well Being ◽  
Biologically Active ◽  
Human Organism ◽  
Food Substance ◽  
Food Research ◽  
Age Related ◽  
Wide Range

Today, food is intended not only to satisfy hunger and provide necessary nutrients for human organism, but also to prevent nutrition-associated diseases and improve the mental and physical condition. The formula of food in the XXI century includes constant use of both traditional natural foods and foods with desired properties in the diet. The foods with desired properties are the functional food products, i. e. those enriched with essential food substances and micronutrients. These functional products cover a wide range of foods and ingredients with various biologically active substances responsible for their health-supporting and preventive effectiveness. This allows to lower the healthcare expenditures and support the economical development. The health and general well-being of today’s Ukrainians is influenced by many factors: rush life tempo, age-related changes in organs and tissues, heredity, unhealthy habits, stress situations etc. But the great importance of the diet and numbers and quality of products from which meals are prepared also should be kept in mind. And while we cannot change some factors, we can absolutely control others, particularly the characteristics of foods. The article presents some features of modern diet of Ukrainian population as an integral factor of health risk. Also, we show food substance consumption profiles of Ukrainian population in years 2015-2018, and the rate of functional foods on Ukrainian market in the last two years. The article is a review and highlights the necessity to develop production of functional foods based on fundamental and applied researches in food technology, nutritiology and the latest molecular biological technologies. General approaches to modern principles of functional food production technology are proposed. The role of the latest molecular biological technologies in functional food production is disclosed, especially of the proteomics, nutrigenomics and metabolomics. Important directions of functional food research are shown, they are associated with identification of new functional ingredients and increasing confidence of the consumers in such products. Motivations are proposed to stimulate the food manufactures to continue to develop the functional foods and to increase their assortment, thus providing a remarkable profit from successful products.

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