VITAMIN VALUE AND SAFETY OF KEFIR ENRICHED WITH FRUITS AND BERRIES

2021 ◽  
Vol 21 (3) ◽  
pp. 27-37
Author(s):  
V.L. Zakharov ◽  
◽  
E.P. Matyuhina ◽  
Keyword(s):  
Shelf Life ◽  
Control Sample ◽  
Biologically Active ◽  
Raw Material ◽  
State University ◽  
Comparative Effect ◽  
Black Currant ◽  
Retail Chain ◽  
Mountain Ash ◽  
Active Substances

The research was conducted in 2021 on the basis of the laboratory of the Department of Technolo-gy of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. The aim of the research was to find out the comparative effect of adding some fruits and berries on the vitamin value of kefir. As the main raw material for the experiment, drinking pasteurized milk was used according to the state standard 31450-2013. Cranberry berries were used frozen from the retail chain, the rest were collected in the Yelets district and frozen before the start of the experiment. Of all the berries used, only cranberries and mountain ash did not worsen the organo-leptic parameters of kefir. Judging by the acidity of kefir, the shelf life of the control sample and with cranberries was the longest – 14 days. On the 12th day, the options with mountain ash and black currant went beyond the standard for acidity. The shelf life of kefir with sea buckthorn fruits was only 9 days. The addition of fruits and berries to kefir increased the content of biologically active substances in it: rowan-dry substances, carotenoids and flavonols, and black currant-coloring substances and anthocyanins. Taking into account the organoleptic indicators, the shelf life for acidity and the content of useful substances in kefir, it is necessary to single out the option with the addition of rowan fruits as the most successful.

scholarly journals Influence of drying methods on preservation of biologically active substances of garden strawberries being raw material for food enrichment

2021 ◽  
Vol 845 (1) ◽  
pp. 012094
Author(s):  
I M Novikova ◽  
O M Blinnikova ◽  
L G Eliseeva ◽  
D A Blinnikova
Keyword(s):  
Shelf Life ◽  
Storage Period ◽  
Storage Conditions ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Drying Methods ◽  
Urgent Problem ◽  
And Storage ◽  
Active Substances

Abstract At present, the preservation of the consumer properties of berry products is an urgent problem. Use of fresh garden strawberries is limited by a short storage period and seasonality. Under optimal storage conditions in a normal atmosphere, the average shelf life of strawberries is from 2 to 9 days depending on the variety. To meet the needs of the population in garden strawberries and meet the physiological needs in a unique complex of biologically active substances, strawberries are subjected to different processing methods. Drying being a type of fruit and berry products processing has the following advantages: a significant increase in the shelf life of products, a decrease in the mass and storage volumes of dried berries, preservation of minerals, carbohydrates, dietary fiber, antioxidants, bioflavonoids and many biologically active compounds in berries. Modern drying technologies allow preserving the content of essential vitamins to its full extent. Comparison of two technologies for drying garden strawberries has established that vitamins and other biologically active substances are well preserved in berries. Berries dried by convective vacuum-impulse method (CVI) are recommended to be used for food enrichment.

scholarly journals Scientific substantiation and the release of saponins from plant raw material for food and cosmetic cream technology

2018 ◽  
Vol 7 (2.13) ◽  
pp. 297
Author(s):  
Svetlana N. Butova ◽  
Vera A. Salnikova ◽  
Lyudmila A. Ivanova ◽  
Irina D. Schegoleva ◽  
Lyudmila A. Churmasova
Keyword(s):  
Raw Materials ◽  
Chemical Properties ◽  
Scientific Work ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
State University ◽  
Secondary Products ◽  
Vegetable Raw Materials ◽  
Active Substances

The article presents the results of author scientific research dealing with the use of saponins, biologically active substances in food and cosmetics technology. The problems of their formation in plants, the chemical nature and the features are considered, biological and physico-chemical properties of saponins are studied. By their nature, saponins are divided into steroid and triterpene, differing by glycoside part of a molecule, thus, with different biological and chemical properties, but they are all capable to develop foam in aqueous solutions, and this feature is the origin of their name. The name originated from the word «Sapo», which means soap. It should be noted that at present saponins are not studied fully as other biologically active substances (BAS), although they are of interest and relevance. In the course of scientific work, about 20 species of saponin-containing plant material, both steroid and triterpene ones, were selected and analyzed for the determination of saponins. The selection of raw materials with the highest content was performed for their further use in cosmetics and as the surfactants in the production of emulsion food products. The following research methods were used in the work: qualitative reactions to the presence of saponins, foaming, saponin extraction, the release from dry aqueous extract of both steroid and triterpin ones. The method and the scheme of their release and precipitation are presented in the article.The work was carried out within the framework of the state assignment of FSBEI HE «Moscow State University of Food Production» No. 14.7404.2017/бч «Scientific and applied bases of application of traditional and nonconventional vegetable raw materials and secondary products of its processing (fruit and berry, grain, bean, oil, essential oil, herbs) in technology of specialized products of the food industry, cosmetology and pharmacy»  

VITAMIN VALUE AND SAFETY OF COTTAGE CHEESE WHEN INTRODUCING NATURAL PRESERVATIVES OF FRUITS AND BERRIES INTO ITS RECIPE

2021 ◽  
Vol 21 (3) ◽  
pp. 45-56
Author(s):  
V.L. Zakharov ◽  
◽  
D.V. Shvecova ◽  
Keyword(s):  
Shelf Life ◽  
Fat Content ◽  
Sea Buckthorn ◽  
Water Bath ◽  
Raw Material ◽  
Woven Fabric ◽  
Cottage Cheese ◽  
State University ◽  
Mountain Ash ◽  
Pulp Consistency

The purpose of these studies was to determine how much it is possible to extend the shelf life of cottage cheese and increase its vitamin value due to berries and fruits of some fruit and berry plants. The research was carried out in 2021 on the basis of the laboratory of the Department of Technology of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. Kefir with a fat content of 3.2% was used as the main raw material. The fruits and ber-ries were thoroughly washed and crushed into a pulp, then added to kefir and mixed evenly. Kefir was heated in a water bath and protein coagulation occurred at a temperature of 55 ° C. The result-ing mass was filtered through a non-woven fabric "Agrotek", applying the same load. Glass jars with a volume of 0.25 liters with tin lids with threads were sterilized by steam in a water bath at t=100 oC for several minutes. The jars were filled with ready-squeezed cottage cheese. The addi-tion of crushed fruits and berries to cottage cheese changes some of its organoleptic characteris-tics: orange pulp - consistency, sea buckthorn-smell and taste, aronia - color. The introduction of fruits and berries into the recipe of cottage cheese preserves the moisture and fat content within the standard. The dynamics of the acidity of cottage cheese is greatly disturbed only by the fruits of sea buckthorn. The addition of sea buckthorn fruits to it contributes to an increase in the humid-ity and acidity of cottage cheese in a greater degree. The shelf life of cottage cheese with the addi-tion of sea buckthorn fruits at a temperature of 4 oC was 8 days, the other options - 12 days. When stored in room conditions (t=20 oC), the control cottage cheese and with aronia spoiled after 5 days. Adding fruits to it slowed down the appearance of mold: cranberry - for 1 day, mountain ash - for 2 days, orange-for 3 days. The most organic acids are added to the cottage cheese by sea buckthorn fruits and cranberry berries, flavonols - the fruits of common mountain ash, coloring substances and anthocyanins - aronia, ascorbic acid and carotenoids, including β-carotene - aronia and mountain ash.

RESEARCH ON THE PHYSICOCHEMICAL COMPOSITION OF BLACK BLUEBERRY AND BLACK CURRANT USED AS THE SOURCES OF BIOLOGICALLY ACTIVE SUBSTANCES IN MAKING FUNCTIONAL BEVERAGES

2019 ◽  
pp. 559-564
Author(s):  
Radostina Stefanova ◽  
Antoaneta Georgieva ◽  
Krasimir Krastev
Keyword(s):  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Ribes Nigrum ◽  
Black Currant ◽  
Dried Fruits ◽  
Physicochemical Composition ◽  
Functional Beverages ◽  
Vaccinium Myrtillus L ◽  
Active Substances

The physicochemical composition of the dried fruits Vaccinium myrtillus L. and Ribes nigrum L. was investigated in order to use them as a raw material for the production of functional drinks. In the course of the work it has been found that berries are a valuable raw material for the production of plant extracts for the production of functional drinks. They are the source of many biologically active substances such as vitamins, polyphenolic compounds and pigments.

COMPARATIVE ANALYSIS OF BIOACTIVE SUBSTANCES CONTENT IN THE LEAVES AND FRUITS OF A ROWAN-TREE (SORBUS AUCUPARIA FRUCTUS) AND ASSESSMENT OF PROSPECTS IN MEDICINE AND PHARMACY

2020 ◽  
pp. 58-62
Author(s):  
Chernichkina A.D.
Keyword(s):  
Raw Materials ◽  
Wide Distribution ◽  
Biologically Active ◽  
Bioactive Substances ◽  
Plant Raw Materials ◽  
Mountain Ash ◽  
The Russian Federation ◽  
Materials Used ◽  
Active Substances ◽  
Pectin Substances

A large number of biologically active substances, organic acids, tannins, and pectin substances were detected during the study of fruits, leaves, and pulp of the fruits of mountain Ash. The content of these substances in leaves and pulp will significantly expand the arsenal of medicinal plant raw materials used. Given the wide distribution of mountain Ash in the territory of the Russian Federation, harvesting leaves from the same plants after harvesting the fruit and using pulp will make it possible to obtain new phytopreparations.

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.

scholarly journals ENERGY RESOURCE-SAVING PLANT FOR EXTRACTION OF BIOLOGICALLY ACTIVE SUBSTANCES

2021 ◽  
Author(s):  
D. Abdullina ◽  
K. Valeev ◽  
R. Safin
Keyword(s):  
New Technologies ◽  
Energy Resource ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Wood Waste ◽  
Raw Material ◽  
Birch Bark ◽  
Resource Saving ◽  
Relevant Today ◽  
Active Substances

As know, all wood material is recycled only half, and the rest of it remains unused. In practice, wood waste is most often plowed or burned, at a time when such wood is a valuable natural raw material that can compensate for the needs of a number of sectors of the economy. In this regard, the problem of recycling waste from the woodworking industry is very relevant today. Wood waste contains a large amount of substances capable of exhibiting biological activity. In particular, such biologically active substances include betulin, which is found in birch bark, which, due to its many advantages, has found wide application in medical, perfumery, cosmetic, food and other industries. For the rational use of wood and wood materials, it is necessary to develop new technologies and equipment for processing wood into products that are in demand for mankind. The paper provides an overview of the processing of birch bark. The relevance and prospects of birch species as a raw material for the chemical industry have been established. An installation for obtaining biologically active substances from wood waste is presented.

scholarly journals Biologically Active Substances of Siberian Medical Plants in Functional Wgey-Based Drinks

2019 ◽  
Vol 49 (1) ◽  
pp. 14-22
Author(s):  
Светлана Иванова ◽  
Svetlana Ivanova ◽  
Ирина Милентьева ◽  
Irina Milenteva ◽  
Людмила Асякина ◽  
...  
Keyword(s):  
Callus Cultures ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Rhodiola Rosea ◽  
Plant Materials ◽  
Rhaponticum Carthamoides ◽  
Wide Range ◽  
Mountain Ash ◽  
Active Substances ◽  
Mineral Base

The use of infusions and extracts from domestic plant materials is a promising direction in the development of functional beverages since they contain a wide range of substances of various pharmacological properties. Drinks fortified with physiologically active natural components maintain a certain level of this content in human body. They can have a healing or prophylactic effect. However, there is a lack of technologies for the effective production of biologically active substances from plant materials. Moreover, the development of cultivated botanical medicinal plant species remains quite poor. The present study features the qualitative and quantitative composition of biologically active substances of medicinal plants that are endemics of Siberia. They are Rhodiola rosea (Rhodiola rosea L.) and maral root (Rhaponticum carthamoides). The paper introduces a method for increasing their biosynthetic activity. An experiment helped to select a composition of the nutrient medium for the cultivation of callus cultures of Rhodiola rosea (Rhodiola rosea L.) and maral root (Rhaponticum carthamoides) in vitro, which contributed to an increase in the biosynthesis of biologically active substances. For callus cultures of Rhodiola Rosea (line R.r-1k) the following composition was used: mineral base – MS; sucrose – 30 g; inositol – 100 mg; thiamine – 1.0 mg; pyridoxine – 1.0 mg; Ca-panthetonate – 10 mg; kinetin – 0.05 g; naphthyl acetic acid – 0.1 g; 2.4-D – 0.5. For callus cultures of maral root (line R.c -2k): mineral base – SH; sucrose – 30 g; inositol – 100 mg; thiamine – 5.0 mg; pyridoxine – 0.5 mg; nicotinic acid – 5.0 mg; kinetin – 0.1 g; indoleacetic acid – 1.0 g. The authors developed a technology for the production of functional whey-based tonic drink fortified with extract of carotenoids isolated from the fruits of mountain ash and the extract of biologically active substances Rhodiola rosea and maral root. The presence of biologically active substances in the plant and medicinal raw materials gives the drink antioxidant and bactericidal properties, as well as helps to raise the overall state of the organizm and strengthen the immune system.

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