USE OF NON-TRADITIONAL PLANT RAW MATERIALS AND BIOLOGICAL ACTIVE ADDITIVES FOR THE FORMATION OF TECHNOLOGICAL AND CONSUMER PROPERTIES OF FUNCTIONAL AND ENRICHED FOODS

2019 ◽  
Author(s):  
Л.Н. ШУБИНА ◽  
Е.Е. ИВАНОВА ◽  
О.В. КОСЕНКО ◽  
С.П. ЗАПОРОЖСКАЯ ◽  
С.В. БЕЛОУСОВА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Biologically Active ◽  
Factors Affecting ◽  
Functional Ingredients ◽  
Plant Raw Materials ◽  
Grain Processing ◽  
Green Pea ◽  
Leguminous Crops ◽  
Active Substances

На основе анализа публикаций, содержащих результаты теоретических и практических исследований, установлено, что основными факторами, влияющими на формирование качества и потребительских свойств функциональных и обогащенных пищевых продуктов, являются технология, способы и режимы производства, подбор и обоснование ингредиентов для обогащения продукции биологически активными веществами и функциональными ингредиентами. На примере хлебобулочных изделий установлено, что в качестве обогащающих добавок используют зерновые и зернобобовые культуры в виде отрубей, многозерновых смесей, резаного и цельного зерна; продукты переработки (в целом виде, резаные, порошкообразные и др.) орехов, плодов, овощей, ягод; отдельные функциональные ингредиенты, в частности пищевые волокна, витамины, минералы, фосфолипиды, полученные в основном из нетрадиционного растительного сырья – столовой свеклы, яблок, моркови, створок зеленого горошка и др. Внесение таких добавок влияет на органолептические свойства продукта, его функциональность, срок хранения и безопасность. Также для обогащения пищевых продуктов используют биологически активные добавки, изготовленные из различных видов растительного – тыква, люцерна, топинамбур, родиола розовая, морские водоросли и др. и животного, например кровь и жир млекопитающих, рыбный жир, сырья. Based on the analysis of publications containing the results of theoretical and practical studies, it was found that the main factors affecting the formation of quality and consumer properties of functional and enriched foods are the technology, methods and modes of production, selection and justification of ingredients for the enrichment of products by biologically active substances and functional ingredients. On the example of bakery products, it was found that grain and leguminous crops in the form of bran, multi-grain mixtures, cut and whole grain; processing products (as a whole, cut, powdered, etc.) nuts, fruits, vegetables, berries; separate functional ingredients, in particular dietary fibers, vitamins, minerals, phospholipids, obtained mainly from non-traditional plant raw materials – table beets, apples, carrot, green pea flaps, etc., are used as enriching additives. The introduction of such additives affects the organoleptic properties of the product, its functionality, product period of storage and safety. Biologically active additives made of different types of plant – squash, alfalfa, Jerusalem artichoke, Rhodiola rosea, seaweed, etc., and animal, such as blood and fat of mammals, fish oil, raw materials, also used for enrichment of food.

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.

DESIGN RECIPES OF PUREE FOR CANNED FOOD OF FUNCTIONAL PURPOSE FOR BABY FOOD

2018 ◽  
Author(s):  
А.В. СВЕРДЛИЧЕНКО ◽  
М.К. АЛТУНЬЯН ◽  
Д.В. КАБАЛИНА
Keyword(s):  
Raw Materials ◽  
Jerusalem Artichoke ◽  
Biologically Active ◽  
Baby Food ◽  
Canned Food ◽  
Functional Ingredients ◽  
Daily Rate ◽  
Combination Theory ◽  
Vegetable Raw Materials ◽  
Functional Purpose

Спроектированы рецептуры пюреобразных консервов функционального назначения для детского питания. Проектирование рецептур поликомпонентных пюре проводили на основе принципов пищевой комбинаторики с учетом суточной потребности детского организма в функциональных ингредиентах: инулине, пищевых волокнах, витаминах С и Р, β-каротине, железе и калии. Выбрано овощное сырье – клубни топинамбура, содержащие инулин, обладающий гипогликемическими свойствами, морковь и тыква, содержащие антиоксиданты и антитоксические ингредиенты, а также фруктовое сырье – яблоки, содержащие комплекс антиоксидантов. Эталоном служил продукт, содержащий функциональные ингредиенты в количестве 10–50% суточной нормы, что отвечает требованиям, предъявляемым ГОСТ Р 52349–2005. Наиболее высокие дегустационные оценки получили образцы, содержащие, %: пюре из топинамбура 20–50, пюре из яблок 20–65, пюре из тыквы (смесь 1) или моркови (смесь 2) 10–35. Соотношение компонентов в смеси 3 определяли, приняв количество пюре топинамбура в продукте постоянным и равным 45%, а остальные компоненты варьировали в пределах 0–55% от массы смеси. Исследован химический состав предназначенного для детского питания овощного и фруктового сырья как источник биологически активных веществ. После оптимизации рецептурных компонентов методом компьютерного моделирования изготовлены опытные образцы и проведена органолептическая оценка разработанных рецептур. Установлено, что разработанные рецептуры обеспечивают получение продуктов, сбалансированных по содержанию физиологически функциональных ингредиентов и обладающих высокими органолептическими свойствами. Have been designed formulations of puree canned food of functional use for baby food. Development of compoundings of multicomponent purees was carried out on the basis of the principles of food combination theory taking into account the daily need of a children's organism for functional ingredients: inulin, food fibers, vitamins C and P, β-carotene, iron and potassium. Vegetable raw materials are chosen – Jerusalem artichoke tubers containing inulin, which has hypoglycemic properties, carrots and pumpkin, containing antioxidants and antitoxic ingredients, as well as fruit raw materials – apples, containing a complex of antioxidants. The product containing functional ingredients in number of 10–50% of standard daily rate that meets requirements of GOST P 52349–2005 served as a standard. The highest tasting estimates have received the samples containing, %: Jerusalem artichoke puree 20–50, puree apples 20–65, puree pumpkin (mix 1) or puree carrots (mix 2) 10–35. The ratio of the components in the mixture 3 was determined as follows: the amount of Jerusalem artichoke puree in a product was accepted to constant and equal 45%, and other components – within the limits 0–55% of the mass of mix. The chemical composition of the vegetable and fruit raw materials as a source of biologically active agents for products of baby food is investigated. After optimization of prescription components the method of computer modeling has made prototypes and organoleptic assessment of the developed compoundings is carried out. It is established that the developed compounds provide the products balanced on the content of physiologically functional ingredients and having high organoleptic properties.

CONSUMER PROPERTIES OF PASTA WITH POWDER FROM MARIGOLD INFLORESCENCES (TAGETES L.)

2021 ◽  
Vol 40 (4) ◽  
pp. 102-112
Author(s):  
SHAPOVALOVA Nataliia ◽  
VEZHLIVTSEVA Svitlana ◽  
ANTIUSHKO Dmytro
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Plant Raw Materials ◽  
Active Substances

Background. The deficiency of essential nutrients in the human body is the root cause of reduced efficiency, general resistance of the body to various diseases. That is an urgent problem in the context of the spread of coronavirus infection. In this regard, the search for opportunities to meet the needs of the population in food products that contain biologically active substances (BAS) through the use of high-value and at the same time available plant raw materials is extremely important. Marigolds attract special attention among such raw materials. The aim of the work is to study the chemical composition and evaluate the consumer properties of Tagetes L. varieties, zoned in the Kiev region, to prove the possibility of increasing the biological value of pasta by adding to their recipe powder from marigold inflorescences. Materials and methods. The object of research is pasta of B group (noodles). Inflorescences of marigolds of different varieties gathered during the flowering period in July-September 2019–2020 in the territory of Vasylkiv and Obukhiv districts of Kyiv region, Ukraine were used as enriching plant raw materials. The quality of finished pasta was assessed by organoleptic and physicochemical indexes (moisture content and titratable acidity). The content of mineral elements in the fine powder of marigold inflorescences was determined on the EXHERT-3L device, the quantitative composition and BAS identification – by spectrophotometric analysis on the device Specord-200 Analytic Jena UV-vis. The integrated quality index of pasta products was calculated taking into account the importance factors of individual indexes. Results. Comparing the obtained results, we can state that all the studied varieties – Gold Kopfen, Orange Flame, Hawaii, Equinox are characterized by high biological value, regardless of the area of collection. As a result of calculated and experimental studies it was determined that the addition of 7 % of the supplement does not provide the required supply of vitamins and minerals. Replacing the flour in the recipe by 20 % significantly improves the mineral composition, but deteriorates the taste and aromatic properties of pasta. The most optimal and rational amount of added additive is 15 %, as it improves the organoleptic properties of pasta and enriches their BAS. Conclusion. The usage of non-traditional vegetable raw materials, in particular powder from marigold inflorescences, which is rich in biologically active substances, allows not only to expand the range, improve the quality of finished products, but also increase the biological value of the product. The optimal amount of additive –powder from marigold inflorescences, was defined. It is 15 % by weight of flour in the production of noodles. This concentration allows not only to improve the organoleptic properties, but also to increase the content of biologically active substances – vitamins, micro- and macronutrients. The usage of non-traditional natural raw materials (powder from marigold inflorescences) allows to abandon artificial colorsand give the finished pasta a pleasant colorand aroma.

scholarly journals Development of beverage recipes with specified bio-corrective properties based on plant raw materials with the ultrasonic extraction method

2020 ◽  
Vol 82 (3) ◽  
pp. 189-199
Author(s):  
M. V. Manukovskaya ◽  
I. P. Shchetilina ◽  
A. G. Kudryakova ◽  
S. R. Kozlova ◽  
A. O. Torosyan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Human Body ◽  
Extraction Method ◽  
Raw Materials ◽  
Ultrasonic Extraction ◽  
Biologically Active ◽  
Plant Raw Materials ◽  
Organoleptic Characteristics ◽  
Active Substances

The development of targeted beverages is a priority for healthy eating. Plant raw materials containing a wide variety of biologically active substances are used for their production. The presence of these ingredients helps to improve many physiological processes in the body, as well as to increase its immune status. The high efficiency of ultrasonic effects on various technological processes was confirmed by numerous studies. Ultrasonic extraction was carried out at t = 20 ? and an ultrasonic wave frequency of 22 kHz. As a result of the research, it was found that the equilibrium state is achieved within 15 minutes with ultrasound exposure. Natural raw materials, their chemical composition and the influence on the human body were studied in the work to develop new beverages recipes. The selected ingredients in a certain quantitative ratio made it possible to obtain beverages with improved bio-corrective properties, which allows satisfying the daily requirement of the human body for biologically active substances. Ultrasonic exposure has a positive effect on the organoleptic characteristics of the beverage and the aftertaste, as proved by the comparative organoleptic evaluation of the samples. The functional properties of the beverages developed were confirmed experimentally. The following was determined in the beverages: macronutrients content, antioxidant activity, vitamin C content, shelf life duration. The ultrasonic extraction method application in the technology of beverages manufacturing allows: to reduce the preparation time by half, to reduce the amount of raw materials by 15%, to increase the content of macronutrients by 45%, to increase the content of vitamin C by 35%, to increase the antioxidant activity by 45-50%, to increase storage stability by 50-60%, to improve organoleptic characteristics. The results obtained prove the intensifying effect of ultrasonic exposure in the production of functional beverages.

scholarly journals Biologically active substances from Achillea nobilis L.

2020 ◽  
Vol 100 (4) ◽  
pp. 52-59
Author(s):  
А.S. Kishkentayeva ◽  
◽  
S.N. Mantler ◽  
М.М. Zhakanov ◽  
S.М. Adekenov ◽  
...  
Keyword(s):  
Climatic Factors ◽  
Raw Materials ◽  
Sesquiterpene Lactones ◽  
Component Composition ◽  
Hot Water ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Phytochemical Study ◽  
Plant Raw Materials ◽  
Active Substances

The review summarizes data on biologically active compounds of Achillea nobilis L. and methods of their isolation. From Achillea nobilis L., collected in different places of growth, the following have been isolated: essential oil, the main components of which are monoterpene compounds; sesquiterpene lactones estafiatin, hanphyllin, anobin, chrysartemine A, canin, anolide and tanapartin-β-peroxide; the steroid acetyleucanbin; flavonoids: 3,5-dihydroxy-6,7,8-trimethoxyflavone, 5-hydroxy-3,6,7,4’-tetramethoxyflavone and 5,3’-di-hydroxy-3,6,7,4’-tetramethoxyflavone. It has been determined that the component composition of the essen-tial oil of Achillea nobilis L. largely depends on the soil and climatic factors in the places of its growth, the phase of the growing season and the method of its extraction from plant raw materials, and the extractant used (chloroform, ethanol, hot water, diethyl ether). Antibacterial, antimicrobial, antioxidant, antiparasitic activi-ties are characteristic both for the sums of extractive substances from Achillea nobilis L. and for individual compounds isolated from them. Methods for the isolation of biologically active substances from Achillea nobilis L. for the development of new drug substances are described. The main aim of this work was a com-parative analysis of the available research results on the phytochemical study of Achillea nobilis L.

scholarly journals DEVELOPMENT OF SOUR-MILK HEALTHY BEVERAGES WITH THE USE OF NATURAL HERBAL NANOADDITIVES

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
R. Pavlyuk ◽  
V. Pogarskaya ◽  
K. Balaba ◽  
T. Kravchuk ◽  
A. Pogarskiy
Keyword(s):  
Shelf Life ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Food Additives ◽  
Jerusalem Artichoke ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Fresh Cheese ◽  
Active Substances

Technologies of healthfull products - bioyogurts with unique characteristics have been developed. The new products are characterized by a high content of naturally occurring biologically active substances - phytocomponents of fruits and vegetables (carrots, lemons with zest, apples, Jerusalem artichoke), in particular, β-carotene, phenolic compounds, tannins, ascorbic acid, ie substances having antioxidants. Besides, they have a high content of prebiotic substances - soluble pectic substances, cellulose, inulin and proteins. Recent biogurts play the role of natural thickeners and structure-forming agents. This makes it possible to eliminate the need for the use in the production of bio yoghurt food additives and synthetic additives. Technologies for making bio yoghurts are based on the use of nanosized cryo-additives from nanosize with the record content of biologically active substances (BAS), whose mass fraction in cryo-additives is 2.5 - 5.0 times greater than the original fresh cheese. Obtaining the latter is based on the complex action on the raw materials of cryogenic "shock" freezing with the use of liquid and gaseous nitrogen and cryodestruction with fine grinding. When making bioyoghurts, cryoadditives act as natural enrichment agents, structure-forming agents, texture stabilizers and dyes. In addition, phytoextracts from natural spices and medicinal herbs (echinacea, coriander, burkun, oregano) are included in the formulations for the enrichment of the BAS and for longer shelf life of new bio yoghurts. Whey was used as the basis for the production of bio yoghurts. New types of bio yoghurts in terms of the content of BAS exceed the known analogues and have 2 times longer shelf life (than control samples). Technological modes of production of bioyoghurts on bench semi-industrial equipment have been worked out. New yoghurts are recommended for introduction into production at large food enterprises, in establishments of restaurant business, for individual food.

scholarly journals The pharmaco-technological studies of the tablet solid dosage form for the treatment of otolarynological diseases

2020 ◽  
pp. 51-60
Author(s):  
М. К. Гулзода ◽  
A. У. Рахмонов ◽  
К. С. Махсудов ◽  
Р. С. Мусоєв ◽  
С. M. Мусозода ◽  
...  
Keyword(s):  
Dosage Form ◽  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Technological Properties ◽  
Medicinal Products ◽  
Solid Dosage Form ◽  
Plant Raw Materials ◽  
Solid Dosage ◽  
Active Substances

The prevalence of acute respiratory diseases, the particular severity of their course, as well as the frequent relapses and complications require constant search for new, more effective and safe medicines for their prevention and treatment and introduction of these drugs into clinical practice. Generally, most of the medications used in the treatment of acute respiratory viral infections have a number of side effects. Currently, one of the promising areas of pharmacy is the study of biologically active substances, the medicinal plant raw material, and production of extracts and herbal medicines based on them. Objective – pharmaceutical development of a scientifically based composition, technology for obtaining anti-inflammatory and antimicrobial tablets developed on the basis of a selected and standardized plant substance-a thick extract of the leaves of sage nutmeg, which grows in Tajikistan.  When solving the task used the methods of evaluating the technological properties of LRS, physico-chemical properties of plant extracts, physical and technological properties of the mass for tabletting, pharmaco-technological tests of the developed tabletsa study of quantitative content of biologically active substances was determined by Pharmacopoeia methods. The developed solid dosage form with thick extract of sage leaves can be registered as a medicinal product, and the developed technology of tablets with thick extract of sage leaves can be of interest to manufacturers of medicinal products from plant raw materials. The developed methods can be used in laboratories for the detection and quantitative determination of BAS in plant raw materials of Clary sage leaves and medicinal products from this LRS. Thus, based on the results of pharmacological and technological research, we have developed a technology for obtaining a thick extract of sage nutmeg and tablets based on it for the treatment of otolaryngological diseases, which in turn is of interest for further research of the developed drug and its introduction into production.

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