OBTAINING FRUIT AND BERRY EXTRACTS WITH HIGH ANTIOXIDANT ACTIVITY WHEN USING ULTRASONIC RADIATION

2018 ◽  
Author(s):  
Н.Б. ЕРЕМЕЕВА ◽  
Н.В. МАКАРОВА
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Matter Content ◽  
Dry Matter Content ◽  
Black Currant ◽  
Ultrasonic Radiation ◽  
Microbiological Parameters ◽  
High Antioxidant Activity ◽  
Berry Extracts ◽  
Physical And Chemical

Подобраны оптимальные параметры для экстракции плодов и ягод черной смородины, малины, вишни, черноплодной рябины при ультразвуковом излучении 35 кГц с целью получения плодово-ягодных экстрактов с высокой антиоксидантной активностью. На основании экспериментальных данных выбраны технологические режимы процесса: экстрагирование сырья 75%-м этиловым спиртом при соотношении сырье : растворитель 1 : 10, температуре (40 ± 5)°C в течение 90 мин. Экстракты концентрируют под вакуумом до содержания сухих веществ 65%. Дана технологическая схема получения плодово-ягодных экстрактов. Полученные экстракты обладают высокой антиоксидантной активностью, содержат большое количество фенольных веществ, флавоноидов и антоцианов; по органолептическим, физико-химическим и микробиологическим показателям соответствуют нормативной документации. The optimal parameters for extraction of fruits and berries of fruits and berries of black currant, raspberry, cherry, chokeberry with ultrasonic radiation of 35 kHz in order to obtain fruit and berry extracts with high antioxidant activity are selected. Based on the experimental data, the technological modes of the process are selected: extraction of raw materials with 75% ethyl alcohol at a ratio of raw materials: solvent 1: 10, temperature (40 ± 5)°C for 90 min. The extracts are concentrated under vacuum to a dry matter content of 65%. Technological scheme of fruit and berry extracts is given. The obtained extracts have a high antioxidant activity, contain a large amount of phenolic substances, flavonoids and anthocyanins; organoleptic, physical and chemical and microbiological parameters correspond to the normative documentation.

scholarly journals Influence of various factors (temperature, humidity, light) on the chemical composition and antioxidant activity of bisquis

2021 ◽  
pp. 7-14
Author(s):  
A. N. Gulyaeva ◽  
M. S. Voronina ◽  
N. V. Makarova
Keyword(s):  
Antioxidant Activity ◽  
Raw Materials ◽  
Sugar Content ◽  
Total Content ◽  
Total Phenolic ◽  
Black Currant ◽  
Confectionery Products ◽  
High Sugar Content ◽  
Total Antioxidant ◽  
Phenolic Substances

Confectionery - food products, usually with a high sugar content, characterized by high calorie content and digestibility. They are divided into groups: sugar, flour confectionery, chocolate, cocoa. The following types of products are used as the main raw materials for the preparation of confectionery products: flour (wheat, rye, corn, rice, oatmeal, etc.), sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food dyes and baking powder. The high content of carbohydrates, proteins and fats, as well as polyunsaturatedfatty acids and some vitamins determines the significant value of confectionery products. The influence of shelf life on biscuit semi-finished products prepared according to the classical recipe using pomace powder and concentrated juice of black currant and blueberry berries is shown. Methods used in the experimental part: measurement of the total phenolic content using the Folin-Chekelau reagent, the total content of flavonoids and anthocyanins, the level of free radical capture DPPH (2,2-diphenyl-1-picrilhydrazyl), the total antioxidant activity by the FRAP method and the antioxidant activity in the linoleic acid system. It was found that the content of phenolic substances, flavonoids, anthocyanins and antioxidant activity is greatly influenced by high humidity and a constant light source. These indicators are significantly reduced, but when stored in a vacuum, this decrease in indicators can be slowed down.

Determination of nutritional and functional principles of the jujube pulp fruit, ecotype Zfisef from northeastern of Algeria

2015 ◽  
Vol 5 (3) ◽  
pp. 84-93
Author(s):  
Insaf Fatima Zohra Mansour ◽  
Mokhtaria Yasmina Boufadi ◽  
Fatima Zohra Elkadi ◽  
Amina Imène Benali ◽  
Mohammed Benali
Keyword(s):  
Antioxidant Activity ◽  
Iron Reduction ◽  
Ethanol Extract ◽  
Matter Content ◽  
Biologically Active ◽  
Dry Matter Content ◽  
Fruit Pulp ◽  
Total Carotenoids ◽  
Jujube Fruit ◽  
Total Anthocyanins

  The aim of the present work was to valorize the exotic fruit of jujube, Zfisef ecotype, growing in the western region of Algeria and highly appreciated by the population. The various analyzes of primary metabolites showed an interesting nutritional profile. The fruit pulp of jujube had a dry matter content of 81±0.21%. The amount of ash (6.1±0.16%) was high and demonstrated a wealth of minerals. Total sugars represented more than 23.20±1.85% while proteins and lipids represented only 2.88±0.32 SAB equivalent and 0.28±0.03% respectively. Vitamin C from the pulp of the fruit of the jujube tree was 194±4.36 mg/100 g of substrate and appeared significant compared to other varieties of other biotope and to fruit ripening stages. The fruit pulp of jujube (50g) gave an ethanol extract of 3.78±0.31%. The latter allowed us to determine secondary metabolites, in this case the total polyphenols (7.80±0.40 mg EAG/g) flavonoids (25.58±1.96 mg EQ/g) gallic tannins (0.15±0.025 μg EAG/100g) catechin tannins (3.48±0.28 μg ECT/mg) total anthocyanins (4.81±0.44 mg ECy3g/100g) and total carotenoids (5.02±0.19 mg E b-carotene/100g). These biologically active molecules conferred to the product good DPPH antioxidant activity (56.60±3.99% with PFJ extract concentration of 0.25±0.062 mg/ml). Concentration of product required for 50% inhibition was 0.22mg/ml. Iron reduction power of our jujube fruit extract exhibited a good antioxidant activity compared to ascorbic acid. Also the presence of many phenolic compounds determined by LC-MS/MS with var-ied identities and antioxidant characters generate interest in making this product a functional food.

Reuse of Municipal Wastewater Sludge for Construction Material

2010 ◽  
Vol 156-157 ◽  
pp. 939-942 ◽  
Author(s):  
Deng Ling Jiang ◽  
Guo Wei Ni ◽  
Guan Yi Ma
Keyword(s):  
Municipal Wastewater ◽  
Raw Materials ◽  
Construction Material ◽  
Construction Materials ◽  
Matter Content ◽  
Wastewater Sludge ◽  
Dry Matter Content ◽  
Sludge Disposal ◽  
Paper Wastewater ◽  
Feasible Alternative

Treatment of municipal wastewater results worldwide in the production of large amounts of sewage sludge. The major part of the dry matter content of this sludge consists of nontoxic organic compounds, in general a combination of primary sludge and secondary (microbiological) sludge. The sludge also contains a substantial amount of inorganic material and a small amount of toxic components. The large volume of wastewater sludge generated requires enormous landfill space for disposal. Diverting the wastewater sludge from landfill would alleviate the shortage of landfill sites. Thus alternative applications have to be considered for the wastewater sludge diverted away from the landfills. The use of wastewater sludge for the production of construction materials is reviewed in this paper. Wastewater sludge can be used as raw materials for making bricks, concrete filler and concrete aggregates. The study reveals that the reuse of wastewater sludge as construction materials offers a technically feasible alternative for sludge disposal.

scholarly journals Chemical Evaluation of a Nori-Like Product (Geluring) Made from the Mixture of Gelidium Sp. and Ulva Lactuca Seaweeds

2018 ◽  
Vol 6 (3) ◽  
pp. 664-671 ◽  
Author(s):  
ERNIATI ERNIATI ◽  
FRANSISKA RUNGKAT ZAKARIA ◽  
ENDANG PRANGDIMURTI ◽  
DEDE ROBIATUL ADAWIYAH ◽  
BAMBANG PONTJO PRIOSOERYANTO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Dietary Fiber ◽  
Proximate Composition ◽  
Raw Materials ◽  
Food Product ◽  
Ulva Lactuca ◽  
Total Phenolic ◽  
Heat Application ◽  
High Antioxidant Activity

Dry sheet food products or nori-like products can be produced from the mixture of Gelidium sp. and Ulva lactuca seaweeds, which is called geluring. Making geluring involves heat application that may influence the chemical composition of the product. The goal of this study was to evaluate the chemical characteristics of geluring by measuring proximate composition; dietary fiber, total phenolic, and flavonoid contents; and antioxidant activity(by DPPH analysis)of geluring and compare the values to those of the raw materials. Three types of geluring were prepared following commercial nori preparation procedures with some modifications: P1 (unseasoned), P2 (seasoned), and P3 (seasoned and roasted).The proximate composition of geluring products and raw materials differed significantly(P<0.05). Geluring fiber contents were not significantly different (P>0.05) among P1 (29.19±0.26%), P2 (29.42±0.66%), and P3 (29.83±0.11%), but these values differed significantly (P<0.05) from those of the raw materials. The total phenolic content, flavonoid content, and DPPH activity of P2geluringwere 1.38 mg GAE/g, 1.11 mg QE/g, and 61.23%, respectively, which were significantly (P<0.05) higher than those of P1 and P3 but lower than those of the raw materials. These results suggest that geluring processing might negatively impact the chemical composition of the products, but they still have high antioxidant activity and dietary fiber content and thus have potential for utilization as a functional food product.

scholarly journals CHANGE OF THE CHEMICAL, FAT AND ACID COMPOSITION AND PHYSICAL AND TECHNICAL PROPERTIES OF LAMB FAT UNDER INFLUENCE OF VARIOUS FODDER BACKGROUND

2020 ◽  
Vol 17 (35) ◽  
pp. 83-92
Author(s):  
Irina MIRONOVA ◽  
Zulfiya GALIEVA ◽  
Igor GAZEEV ◽  
Alexander BELOUSOV ◽  
Venire GALIMOVA
Keyword(s):  
Fatty Acids ◽  
Raw Materials ◽  
Control Sample ◽  
Monounsaturated Fatty Acids ◽  
Young Group ◽  
Matter Content ◽  
Dry Matter Content ◽  
Group Iii ◽  
Technical Parameters ◽  
Body Tissues

The role of fats in nutrition is determined by their high-calorie content and participation in the construction of body tissues, together with proteins and carbohydrates. Enriched nutrition is of great importance in the complex of issues that determine its usefulness. Thus, the question of the effect of probiotics and sorbents in the diet on the animal organism has become very relevant. The purpose of the work was a comparative assessment of the composition and properties of adipose tissue of rams, consuming together and separately preparations with sorption and probiotic effect. The studies were carried out in two stages. In the first, during the scientific and economic experiment, 80 newborn rams grew and developed up to a year of age, followed by the slaughter of three animals from each group. In the second stage, samples of internal fat were examined according to some indicators. Sensory analysis revealed that all internal fat samples met the established requirements, while the color and consistency of the experimental samples improved. The dry matter content, including fat in the experimental samples of fat tissue, increased, and moisture decreased. The physical and technical parameters of internal fat also changed in the intergroup aspect. In the control sample, the iodine number decreased, and the saponification number, pour point, and melting point increased. Calculation of energy value indicates that in the first sample, the indicator increased by 0.08 MJ (0.23%); Group II – by 0.16 MJ (0.45%) and group III – by 0.25 MJ (0.70%). According to the sum of monounsaturated fatty acids, young group III was in the lead. The content of polyunsaturated fatty acids was the opposite. The biological effectiveness of fats is determined by the ratio that was better in the experimental samples. Thus, the inclusion of fodder additives in the diet of the rams of the Romanov breed helps to improve the quality of raw materials.

scholarly journals CHOUX PASTRY SEMI-FINISHED PRODUCTS WITH FILLERS: TECHNOLOGY AND QUALITY

2021 ◽  
Vol 39 (3) ◽  
pp. 126-140
Author(s):  
FEDOROVA Dina ◽  
ZYKOVA Yelyzaveta
Keyword(s):  
Quality Indicators ◽  
Mass Fraction ◽  
Raw Materials ◽  
Matter Content ◽  
Nutrient Composition ◽  
Model Systems ◽  
Dry Matter Content ◽  
Constant Weight ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics

Background. Theproblem of expanding the range of flour products of high nutritional and biological value for healthy nutrition with the use of new types of protein and mineral supplements, products of complex processing of fish and plant raw materials remains relevant. The development of technology of choux pastry products using dry fish and plant semi-finished product (NRVGL) and carrot filler (CF) is proposed. The aim of this article is to study the influence of dry fish and plant semi-finished products on the structural and mechanical properties and quality indicators of choux pastry products, to justify the rational recipe composition and to determine the nutritional value of choux pastry semi-finished products using NRVGL and CF. Materials and methods. The semi-finished fish and plant semi-finished product from hydrolyzed fish heads with wheat bran and flax seed fiber (NRVGL), which is made from dry fish and plant semi-finished products (SRRN) according to the TU U 10.2-40220843-003: 2016; boiled carrot puree with a dry matter content of 10 %; model sys­tems and baked semi-finished products from choux pastryis explored. Organoleptic indicators of baked products were evaluated according to DSTU 4683: 2006 [12]. Viscosity was measured on a rotary viscometer VPN-0.2, the total mois­ture content was determined by drying to constant weight, ash - by burning a sample with calcination of the mineral residue in a muffle furnace, fat –by extraction-weight method, protein –by modified Kieldal method according to GOST 7636–85, mass fraction of car­bohydrates –by the calculation method, mineral composition –on the atomic absorption spectrophotometer AAS-30. Results. The influence of dry and hydrated fish and plant semi-finished products on the structural and mechanical, functional technological and organoleptic properties of model systems from choux pastrydough has been established by experimental methods. It was found that the use of hydrated in milk NRVGL during brewing flour improves the techno­logical properties of choux pastry dough. The influence of CF on the structure of choux pastrydough and the quality of baked semi-finished products with NRVGL has been studied. The mechanism of action of these additives is studied, the stage of their intro­duction and rational mass fraction in the choux pastrysystem are substantiated. It is established that when using 20 % NRVGL from flour weight and 10 % CF from the mass of egg mix during the brewing of flour, the necessary plasticization of the dough structure is achieved. At the same time there is an improvement of organoleptic characteristics and quality indicators of products. Custard semi-finished products contain­ning NRVGL and CF contain 15.1 % less fat, their nutrient composition improves, in particular, the content of Calcium, Phosphorus, fiber, easily hydrolyzed polysaccharides and soluble pectin substances increases compared to the control. Conclusion. The complex of experimental researches enabled the development of the recipe composition and technology of production of baked choux pastrysemi-finished products with the use of dry fish and plant semi-finished product NRVGL and carrot filler. Choux pastrysemi-finished product is recommended for using in the production of culinary products with improved nutrient composition –profiteroles, filled with pate and fish paste, which are served as cold or banquet snacks.

scholarly journals Gluten-free Buckwheat Kvass with Aromatic Raw Materials

2020 ◽  
Vol 50 (1) ◽  
pp. 70-78 ◽  
Author(s):  
Tatiana Tanashkina ◽  
Anastasia Peregoedova ◽  
Anna Semenyuta ◽  
Margarita Boyarova
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Raw Materials ◽  
Radical Scavenging ◽  
Control Sample ◽  
Chemical Properties ◽  
Raw Material ◽  
Gluten Free ◽  
Plant Materials ◽  
Physical And Chemical

Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value. Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method. Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions. Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.

scholarly journals EFFICIENCY OF BIOLOGICAL CONSERVANTS WITH VARIOUS CONTENT OF DRY MATTER OF GREEN MASS OF LUCERNE

2018 ◽  
Vol 13 (3) ◽  
pp. 5-9
Author(s):  
Ирек Бикчантаев ◽  
Irek Bikchantaev ◽  
Шамиль Шакиров ◽  
Shamil' Shakirov ◽  
Марсель Тагиров ◽  
...  
Keyword(s):  
Moisture Content ◽  
Dry Matter ◽  
Raw Materials ◽  
Control Sample ◽  
Matter Content ◽  
Crude Fiber ◽  
Dry Matter Content ◽  
Plant Raw Materials ◽  
Green Mass ◽  
The Republic

For the production of high quality silage, and reduction of losses of biological yield, the use of effective biological preparations is topical. In order to reveal the effectiveness of the preservation of nutrients from plant raw materials, a number of laboratory studies were carried out in 2016-2017 in the Tatar Scientific Research Institute of Agriculture (TatNIISKh). The object of research was haylage harvested from the green mass of alfalfa, grown on the experimental field “TatNIISh” in Laishevsky district of the Republic of Tatarstan. The nutritional value of the conserved green mass of the alfalfa (Medicago sativa) variety Aisleau in the phase of budding with different moisture was analyzed. Preservation of the planted plant mass was carried out using biological preparations Biotrof (St. Petersburg), Ferbak-Sil (Kazan), Bioamid-3 (Saratov). The variant with biological preparation Biotroph served as the control. The maximum content of exchange energy (EE), with an increased concentration of phytomass moisture, was established in the control sample, which was 2.36 MJ/kg and was higher than the experimental samples with Bioamid-3 and Ferbak-Sil preparations at 6.78 and 3.82 %. With an increased dry matter content in the green mass of alfalfa, this indicator was the maximum in the sample with the preparation Bioamid-3 (3.67 MJ/kg), which was higher than the control by 4.56%. The leader in the concentration of crude protein and crude fiber, with a high moisture content of raw materials, was set in a control sample and amounted to 6.11 and 6.07%, which were higher than the prototypes with Bioamid-3 and Ferbak-Sil preservatives by 0.33 and 0.16%, 0.76 and 0.48% respectively. The leading preservative for the preservation of raw protein and crude fiber, with reduced moisture content of raw materials, showed the drug Bioamid-3, whose indices were above the control by 0.39 and 0.23%.

scholarly journals Special aspects of the development of black currant bushes depending on weediness level in the Ukrainian polissia

2020 ◽  
Vol 10 (4) ◽  
pp. 18-22
Author(s):  
A.V. Bakalova ◽  
N.V. Hrytsiuk ◽  
N.M. Tkalenko
Keyword(s):  
Species Composition ◽  
Amaranthus Retroflexus ◽  
Matter Content ◽  
Dry Matter Content ◽  
Plant Tolerance ◽  
Weed Species ◽  
Couch Grass ◽  
Black Currant ◽  
Pests And Diseases ◽  
Negative Effect

We studied the weeds species composition in the black currantplantations of Ukrainian Polissia. The species composition of weeds has been analyzedand is was typical for thisarea. Twelve weed species were found during the study; they included annual (89.8%) and perennial ones (10.2%). A number of species were prevalent among the perennial weeds, namely common dandelion (Taraxacum officinaleWigg.) –2.5 pcs/m2, field milk thistle (Sonchus arvensisL.) –2.8 pcs/m2, couch grass (Elytrigia repensL.) –8.8 pcs/m2, and field sorrel (Rumex acetostellaL.) –3.2 pcs/m2. The most common annual species of weeds were lamb’s quarters (Chenopodium albumL.) –44.2 pcs/m2, shepherd’s purse (Capsella bursa-pastorisL.) –36.3 pcs/m2, smooth meadow grass (Poa annuaL.) –25.1 pcs/m2, and Amaranthus retroflexus(Amaranthus retroflexusL.) –19.6 pcs/m2. Throughout the study period, the least common weeds in black currant plantations were chickweed (Stellaria mediaL.) –14.8 pcs/m2, annual nettle (Urtica urensL.) –1.6 pcs/m2, quickweed (Galinsoga parvifloraCav.) –9.1 pcs/m2, and field pansy (Viola arvensisMurr.)–2.6 pcs/m2. We registered that with theweediness of 8-9 points the area of black currant leaves from a bush decreases by 1.9 m2, while the chlorophyll content in the leaves reduced by 20.8mg/100g. On the contrary, the dry matter content inleaves increasedfrom 29 to 61%. Significant negative effect of weeds on the activity of black currant and leads to a decrease in plant tolerance againstthe sucking pests and diseases. Thus, under high and very high weediness (8-9 points),the development of anthracnose (Gioesporium ribisMont.) was 32–48%, powdery mildew (Sphaerotheca mors Uvae.) and septoria blight (Mycosphaerella ribisLind.) were 16 and 15% respectively. We proved that a high weediness level reduces the yield of berriesby 56%in black currant plantations.

scholarly journals Research of quality indicators of parfe ice cream with vegetable fillers

2021 ◽  
Vol 23 (96) ◽  
pp. 76-81
Author(s):  
N. B. Slyvka ◽  
O. Ya. Bilyk ◽  
G. V. Dronyk ◽  
V. O. Nagovska
Keyword(s):  
Raw Materials ◽  
Structural Characteristics ◽  
Laboratory Data ◽  
Control Sample ◽  
Ice Cream ◽  
Matter Content ◽  
Dry Matter Content ◽  
Microbiological Stability ◽  
Organoleptic Parameters

The ice cream market is one of the developed segments of the food industry of Ukraine. Ice cream is a frozen product that is consumed all over the world. The work aimed to investigate the quality of parfait ice cream with vegetable fillings. The selection and justification of the components of the system, namely quail eggs, celery root, spinach leaves, was based on literature data and regulatory documentation, as well as laboratory data. Celery and spinach puree was chosen as one of the recipe components of ice cream, and the peculiarities of its preparation were studied. Parfait ice cream recipes with different ratios of vegetable fillers and pumpkin flour have been developed. The physiological and organoleptic parameters of ice cream with additional pumpkin flour, celery, and spinach puree were studied. According to the obtained results, the optimal content of pumpkin flour in ice cream is equal to 2–4 %, and vegetable puree – 25–35 %. It has been proved that pumpkin flour significantly affects the structural characteristics of ice cream mixes. They were melting resistance increases from 100 to 145 minutes. When increasing the flour content to 4 %. The dry matter content in ice cream varies depending on the amount of vegetable puree and pumpkin flour. However, the mass fraction of fat and dry nonfat milk residue does not change because the experimental samples were developed based on the composition of the control sample. Studies show that the new frozen dessert retains microbiological stability for six months. The combination of vegetable and dairy raw materials with pumpkin flour and quail eggs in the production of parfait ice cream provides the necessary whipping. It allows obtaining a product with specified rheological and physicochemical parameters.

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