MAIN DIRECTIONS OF CREATION OF FUNCTIONAL FOOD PRODUCTS

2019 ◽  
Author(s):  
А.В. ПЕТРЕНКО ◽  
В.В. ИЛЛАРИОНОВА
Keyword(s):  
Functional Properties ◽  
Human Body ◽  
Functional Food ◽  
Food Products ◽  
Biologically Active ◽  
Food Allergies ◽  
Health Performance ◽  
Nutritional Factor ◽  
Natural Components ◽  
Active Substances

Рассмотрен фактор питания как оказывающая влияние составляющая на здоровье, работоспособность, устойчивость организма человека к воздействию экологически вредных производств и сред обитания. Отмечена проблема увеличения заболеваний, связанных с разбалансированным питанием и пищевой аллергией, особенно среди лиц не достигших 30 лет. Показана перспективность придания функциональных свойств пищевым продуктам посредством модификации естественных компонентов, обогащения биологически активными веществами, удаления нежелательных ингредиентов. The nutritional factor is considered as an influencing component on the health, performance, and resistance of the human body to the effects of environmentally harmful industries and habitats. The problem of growing diseases associated with unbalanced nutrition and food allergies, especially among people under the age of 30, has been noted. The prospects of giving functional properties to food products through modification of natural components, enrichment with the biologically active substances, remove of undesirable ingredients are shown.

scholarly journals Biologically Active Substances from Marine Hydrobionts of the Pacific Ocean as the Basis for Developing New Medicines

2021 ◽  
pp. 78-83
Author(s):  
NN Besednova ◽  
TS Zaporozhets ◽  
TA Kuznetsova ◽  
NV Krylova ◽  
ID Makarenkova ◽  
...  
Keyword(s):  
Pacific Ocean ◽  
Dietary Supplements ◽  
Functional Food ◽  
Food Products ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Marine Origin ◽  
The Pacific ◽  
The Pacific Ocean ◽  
Active Substances

Introduction: Since 1970s, a school of thought on management of innate and acquired immunity systems using biologically active substances of the Far East marine origin has been developed by the Immunology Laboratory of Somov Research Institute of Epidemiology and Microbiology of the Russian Federal Service for Surveillance on Consumer Rights Protection and Human Wellbeing (Rospotrebnadzor). Biopolymers, which constitute the structural basis of live marine organisms and sustain numerous vital processes, draw special attention as potential candidates for pharmaceutical forms. The objective of our study was to summarize the results of long-term research on biologically active substances (BAS) from marine aquatic organisms (hydrobionts) of the Pacific Ocean as the basis for developing medicinal preparations for infectious disease prevention and treatment and dietary supplements for food and functional food products. Methods: We have selected and analyzed 46 principal published works of the researchers of the Institute found in electronic databases (Web of Science, PubMed, and eLibrary) using appropriate keywords. Results: We established that over 500 substances from various hydrobionts of the Pacific Ocean including invertebrates, fish, algae, marine bacteria (polycationic and polyanionic polysaccharides of brown and red algae), pectins (colloidal carbohydrates of high molecular weight and complex structure), lipopolysaccharides and polysaccharides from marine proteobacteria, glycoproteins, proteoglycans, glycolipids, low-molecular compounds of marine origin (sulfated polyoxysteroids, peptides, beta-glucans, nucleic acids, amino acid complexes, naphthoquinones and spinochromes of sea urchins) had been studied for their biological properties over the past almost half a century. The studies produced abundant new data on immunomodulatory, antibacterial, antiviral, antitumor, anti-adhesive, anti-endotoxic, pro-apoptotic, hepatoprotective, and hypolipidemic properties of biologically active substances, substantiated feasibility of designing innovative BAS-based medicines, and developed environmentally safe functional food products and dietary supplements. Conclusions: Biologically active substances from marine hydrobionts are a promising source for the development of novel domestic pharmaceuticals.

scholarly journals Development of experimental samples of functional soft drinks and evaluation of organoleptic and physicochemical indicators

2021 ◽  
Vol 16 (6) ◽  
pp. 37-47
Author(s):  
A. A. Skhalyakhov ◽  
K. R. Siyukhov ◽  
Z. T. Tazova ◽  
N. T. Siyukhova
Keyword(s):  
Functional Properties ◽  
Functional Food ◽  
Raw Materials ◽  
Food Products ◽  
Soft Drinks ◽  
Biologically Active ◽  
Active Components ◽  
Food Ingredients ◽  
Plant Raw Materials ◽  
The Republic

Development of innovative activities in the Russian Federation implicates the creation of safe and, at the same time, full-fledged in composition and consumer properties of specialized food products, as one of the main and promising tasks of the food industry. This is due to the need to provide a modern person’s diet with necessary nutrients and prevention of nutritional diseases. In this regard, development of recipes and production of functional food products using biologically active components of non-traditional plant raw materials growing in the Republic of Adygea and conducting scientific research, including the assessment of quality and biological value, are relevant. The aim of the research is to determine organoleptic, physicochemical parameters and functional properties of experimental samples of soft drinks using extracts from compositions of plant raw materials. During the course of performance phytocomposition models of mixtures of adaptogenic and antioxidant action and for the prevention of iodine deficiency have been developed, the optimal extraction option has been selected, laboratory experimental samples of functional soft drinks have been designed, quality indicators and functional properties have been investigated. The results of studying organoleptic indicators prove that the taste in all samples is quite harmonious and pleasant, with characteristic light herbal tones, the color of drinks ranges from light to rich amber, depending on the composition. The average indicator of antioxidant activity fluctuates between 156 to 244 mg/dm3. Functional food ingredients content (potassium, vitamins C, E, flavonoids and iodine trace element) of experimental samples of functional soft drinks comply with GOST R 56543-2015 Functional drinks. General technical conditions [1] are suitable for systematic consumption in order to improve physiological functions in the human body.

scholarly journals Innovations in the production of syrups for healthy diet

2021 ◽  
Vol 845 (1) ◽  
pp. 012096
Author(s):  
E I Popova ◽  
K V Bryksina
Keyword(s):  
Human Body ◽  
Fruits And Vegetables ◽  
Raw Materials ◽  
Food Products ◽  
The Body ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Innovative Technology ◽  
Functional Orientation ◽  
Active Substances

Abstract Fruits and vegetables are the most popular raw ingredients that act as a source of dietary fiber and other biologically active substances that benefit the human body. The vast majority of nutrients enter the human body with food, so the daily ration of an average person should include those useful products that can provide the body with the necessary amount of biologically active substances. Vegetable-based raw materials containing vitamins, minerals, antioxidants, dietary fibers used in the production of food products are considered a source of functional properties. A priority area of product technologies is the search for technological methods for the production of functional food products with a given biological value (high BAS and antioxidant content). The paper presents recipes and innovative technology for the production of functional syrups based on Viburnum fruits, as well as the evaluation of consumer characteristics, nutritional value and functional orientation of the corresponding products.

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.

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 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 Complex processing of Kamchatka crab in the production of food products and biologically active substances

Trudy VNIRO ◽  
2018 ◽  
Vol 172 ◽  
pp. 198-212 ◽  
Author(s):  
A. V. Podkorytova ◽  
◽  
N. G. Strokova ◽  
N. V. Semikova ◽  
◽  
...  
Keyword(s):  
Food Products ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Kamchatka Crab ◽  
Active Substances

scholarly journals EXPANDING THE RANGE OF FOOD PRODUCTS FOR SPECIAL PURPOSE AND FUNCTIONALITY

2022 ◽  
pp. 56-68
Author(s):  
S. L. Gaptar ◽  
O. N. Sorokoletov ◽  
E. V. Tarabanova ◽  
E. A. Kosheleva ◽  
O. V. Lisichenok ◽  
...  
Keyword(s):  
Organic Acids ◽  
Shelf Life ◽  
Quality Indicators ◽  
Functional Properties ◽  
Human Body ◽  
Positive Impact ◽  
Food Products ◽  
Functional Ingredients ◽  
Introduced Plants

   The efficiency of using natural triterpenoids, a complex of organic acids, introduced plants, microgreens, coniferous chlorophyll-carotene paste containing the necessary physiologically functional ingredients that increase the activity of the vital processes of the human body, has been substantiated. Technological modes of production have been optimized, rational dosages and combinations of components have been determined when creating recipe compositions of food products with specified nutritional and functional properties; revealed their positive impact on quality indicators, safety and shelf life of finished products.

scholarly journals The micronutrient profile of medicinal plant extracts

10.5219/1553 ◽  
2021 ◽  
Vol 15 ◽  
pp. 528-535
Author(s):  
Marija Zheplinska ◽  
Mikhailo Mushtruk ◽  
Volodymyr Vasyliv ◽  
Anatolii Kuts ◽  
Natalia Slobodyanyuk ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Human Body ◽  
Raw Materials ◽  
Physiological Effect ◽  
Point Of View ◽  
The Body ◽  
Biologically Active ◽  
Melissa Officinalis ◽  
Medicinal Plant Extracts ◽  
Active Substances

Medicinal plants contain biologically active substances that have a physiological effect on the human body. In the territory of Ukraine, 15 of the most important medicinal plants grow from a medical point of view, among which are Melissa officinalis L and Сalendula officinalis. Micronutrients are necessary for the body in small quantities, not being a source of energy, they take part in their assimilation, as well as in the regulation of various functions and the implementation of the processes of growth and development of the human body. The study aims to establish the micronutrient profile of extracts and infusions from medicinal raw materials – Сalendula officinalis and Melissa officinalis. The established micronutrient profile includes data on the content of such macro- and microelements as calcium, potassium, sodium, iron, zinc, and copper in extracts and infusions from Melissa officinalis L officinalis L and Сalendula officinalis. Sodium predominates from certain macronutrients, the superiority of which is manifested in Сalendula officinalis when infused. A large amount of calcium also passes into the aqueous-alcoholic infusion from Сalendula officinalis. Copper and zinc prevail among the determined microelements in water extracts of Сalendula officinalis. Comparing the results obtained, we can say in the affirmative about the micro- and macro elements that have passed into extracts that Сalendula officinalis is richer in these substances. Because infusions and extracts are recommended to be added as an additional ingredient to vegetable and fruit juices, their positive infusion on the human body will increase the recommended daily requirement of potassium and sodium. Based on the results of this study, extracts and infusions of Melissa officinalis L and Сalendula officinalis can be considered as an essential source of micronutrients for enriching fruit and vegetable juices in canned food for health purposes

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