PROSPECTS FOR OBTAINING FOOD ADDITIVES FROM LEAVES AND FLOWERS

2021 ◽  
Author(s):  
М.П. БАХМЕТ ◽  
Г.И. КАСЬЯНОВ
Keyword(s):  
Essential Oil ◽  
Raw Materials ◽  
Food Additives ◽  
Extraction Process ◽  
Natural Food ◽  
Operating Pressure ◽  
Extraction Plant ◽  
Extractive Substances ◽  
Dry Food ◽  
Vegetable Raw Materials

Использование продуктов переработки зеленой массы базилика как природного консерванта позволяет придавать пище оригинальный вкус и аромат, продлять срок ее хранения. Оценены перспективы получения пищевых добавок из листьев и соцветий базилика эвгенольного и базилика обыкновенного. Применен комплексный подход к переработке сырья, включающий получение эфирного масла, сухих пищевых добавок, СО2-экстракта. Исследован фракционный состав эфирного масла паровой перегонки из свежего сырья базилика эвгенольного и базилика обыкновенного с выходом 0,45 и 0,32% соответственно. Выход сухой пищевой добавки из свежего сырья базилика эвгенольного при мягких температурных режимах составил 9,25%, а базилика обыкновенного – 10,5%. Модернизирована экстракционная установка для получения СО2-экстрактов за счет внедрения пилотных устройств, позволяющих предварительно оценивать содержание экстрактивных веществ в поступающем сырье, а также устройств подготовки хладоагента и теплоносителя. Установлены режимы работы СО2-экстракционной установки: рабочее давление 5464–6289 кПа, температура процесса экстракции 18–24°С, продолжительность обработки одной загрузки сырья 4–4,5 ч. Выход СО2-экстракта из сухого базилика эвгенольного составил 3,2%, а из базилика обыкновенного – 2,8%. Даны рекомендации по использованию продуктов переработки растительного сырья базилика в качестве натуральных пищевых добавок. The use of basil green mass processing products as a natural preservative allows you to give food an original taste and aroma, prolong its shelf life. The prospects of obtaining food additives from the leaves and inflorescences of eugenol basil and basil vulgaris are evaluated. A comprehensive approach to the processing of raw materials has been applied, including the production of essential oil, dry food additives, and CO2-extract. The fractional composition of steam-distilled essential oil from fresh raw materials of eugenolic basil and ordinary basil with a yield of 0.45 and 0.32% respectively investigated. The yield of a dry food additive from fresh raw materials of eugenolic basil under mild temperature conditions was 9,25%, and ordinary basil – 10,5%. The extraction plant for producing CO2-extracts has been upgraded through the introduction of pilot devices that allow preliminary assessment of the content of extractive substances in incoming raw materials, as well as devices for the preparation of refrigerant and coolant. The modes of operation of the CO2-extraction plant are set: operating pressure 5464–6289 kPa, extraction process temperature 18–24°C, processing time of one load of raw materials 4–4,5 hours. The yield of CO2-extract from dry eugenolic basil was 3,2%, and from ordinary basil – 2,8%. Recommendations on the use of basil vegetable raw materials processing products as natural food additives are given.

BIOTECHNOLOGICAL FEATURES OF OBTAINING CO2 EXTRACTS FROM GRAIN AND NUT RAW MATERIALS

2019 ◽  
Author(s):  
А.М. МЕДВЕДЕВ ◽  
К.Ш. САКИБАЕВ
Keyword(s):  
Electromagnetic Field ◽  
Electromagnetic Waves ◽  
Raw Materials ◽  
Low Frequency ◽  
Extraction Process ◽  
Raw Material ◽  
Grape Seeds ◽  
Before And After ◽  
Extractive Substances ◽  
Vegetable Raw Materials

Разработана технология получения СО2экстрактов с повышенным выходом СО2экстрактивных веществ после предварительной обработки зернового и орехового сырья электромагнитным полем низкой частоты (ЭМП НЧ) 28,36 Гц. Растительное сырье семена амаранта, винограда, расторопши пятнистой, ростки пшеницы, арахис, миндаль, ядра фисташковых и ореха грецкого подвергли измельчению в крупку размером 2 3 мм для дальнейшей обработки на вальцевом станке (d 0,2 мм). Измельченное сырье помещали в радиопрозрачный короб и трижды подвергали воздействию ЭМП НЧ по 20 мин с перерывом по 30 мин. Обработанное электромагнитным полем сырье заключили в сетчатую кассету и загрузили внутрь СО2экстрактора, работающего в докритическом режиме при давлении 6,5 МПа и температуре 22С. Продолжительность процесса экстракции сырья, ч: орехового 4,0 зернового 2,5. Установлено увеличение выхода биокомпонентов в экстракт из орехов и зерна, подвергнутых воздействию электромагнитных волн, по сравнению с контрольными образцами без обработки ЭМП НЧ. Выход СО2экстрактивных веществ из сырья до обработки и после обработки ЭМП НЧ составил, : арахис 8,0 и 14,1 орех грецкий 10,2 и 16,3 семена амаранта 4,7 и 5,4 семена винограда 6,0 и 6,5 соответственно. Концентрация фенольных веществ в экстрактах повысилась на 15, витаминов С и Р на 6,2 и 7,0 соответственно. Применение электромагнитного излучения НЧ привело к сокращению продолжительности экстракции из зернового и орехового сырья в 1,2 раза. A technology has been developed for producing CO2 extracts with an increased yield of CO2 extractives after preliminary processing of grain and nut raw materials with a low frequency electromagnetic field (LF EMF) of 28,36 Hz. Vegetable raw materials amaranth seeds, grapes, milk thistle, wheat germ, peanuts, almonds, pistachio kernels and walnuts kernels were crushed into a grain size of 2 3 mm for further processing on a roller machine (d 0,2 mm). The crushed raw material was placed in a radiotransparent box and exposed to LF EMF three times for 20 min with a break of 30 min. The raw material processed by the electromagnetic field was enclosed in a mesh cassette and loaded inside a CO2 extractor operating in a subcritical mode at a pressure of 6,5 MPa and a temperature of 22C. The duration of the extraction process of raw materials, h: nut 4,0 grain 2,5. An increase in the yield of biocomponents in the extract from nuts and grains exposed to electromagnetic waves was established compared with the control samples without processing the LF EMF. The yield of СО2 extractive substances from the raw materials before and after the treatment of LF EMF was, : peanuts 8,0 and 14,1 walnut 10,2 and 16,3 amaranth seeds 4,7 and 5,4 grape seeds 6,0 and 6,5, respectively. The concentration of phenolic substances in the extracts increased by 15, vitamins C and P by 6,2 and 7,0, respectively. The use of electromagnetic radiation of low frequency led to a reduction in the duration of extraction from grain and nut raw materials by 1,2 times.

Optimization of Extraction Conditions of Essential Oil from Latifolia miq Roots and Stems with Supercritical CO2 Fluid

2013 ◽  
Vol 726-731 ◽  
pp. 4512-4516
Author(s):  
Ren Yong Gu ◽  
Zhi Ping Li
Keyword(s):  
Essential Oil ◽  
Optimum Condition ◽  
Raw Materials ◽  
Extraction Process ◽  
Orthogonal Test ◽  
Single Factor ◽  
Extraction Condition ◽  
Optimum Extraction ◽  
Optimum Extraction Condition

Studying on the extraction process of essential oil from Latifolia Miq roots and stems by Supercritical CO2 extraction. The effects on extracting ratio were investigated by using single factor test, adding content of grinding fineness of raw materials,extracting temperature, extracting pressure and extracting time. The optimum extraction condition was determined by orthogonal test. The results showed that the optimum condition of the extraction was as follows: grinding fineness 90 mesh, extracting temperature 45 °C, extracting pressure 20 MPa and extracting time 2.5 h.

Development of technology and recipes for combined minced fish with food additives

Fisheries ◽  
2021 ◽  
Vol 2021 (4) ◽  
pp. 98-105
Author(s):  
Anna Vasyukova ◽  
Taronik Tonapetyn ◽  
Dmitry Tikhonov ◽  
Tamara Sharova ◽  
V. Kulakov
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Food Additives ◽  
Wheat Bread ◽  
Fish Products ◽  
Complex Additive ◽  
Organoleptic Characteristics ◽  
Oil Extract ◽  
Minced Fish ◽  
Vegetable Raw Materials

The purpose of scientific research is to develop technologies and recipes for minced fish products with dietary supplements. The objects of research, when obtaining the recipe and technology of model minced fish, were: pollock, cod, wheat bread made from premium flour, and the dietary supplements introduced were oil extract of dried mushrooms, juniper oil extract, coriander oil extract and a complex additive "Moby Lux Universal". Vegetable oil extracts were used as a plasticizing component and additional raw materials containing flavoring substances. The use of additives of plant origin allows you to stabilize the functional and technological properties of raw materials, increase the biological value, emphasize the organoleptic characteristics of the finished product. Oil extracts of vegetable raw materials and "Moby-lux Universal" are rich in minerals and vitamins, dietary fibers, proteins, polyunsaturated fatty acids.

scholarly journals Formula and Technology Development for Obtaining Biologically Active Natural Food Additives

2019 ◽  
Vol 48 (3) ◽  
pp. 105-114 ◽  
Author(s):  
Станислав Смирнов ◽  
Stanislav Smirnov ◽  
Олия Фазуллина ◽  
Oliya Fazullina
Keyword(s):  
Dietary Supplements ◽  
Raw Materials ◽  
Import Substitution ◽  
Food Additives ◽  
Experimental Studies ◽  
Scientific Data ◽  
Biologically Active ◽  
Natural Food ◽  
Plant Materials ◽  
Natural Components

The research featured the development of formulae and technologies for the production of biologically active additives (BAA) for functional foods with potential adaptogenic, antioxidant, and hepatoprotective properties. Shilajit, a natural mineral-organic substrate, and various plant materials were used as sources of natural biologically active substances (BAS). The relevance of the study comes from the need for more efficient use of natural biologically active compounds, as well as from the need to expand the range of domestic dietary supplements with natural ingredients, which resulted from the current import substitution. Scientific data and experimental studies made it possible to choose advantageous raw materials with BAS and to assess their safety and potential properties. An experiment determined the content of BAS in the raw materials and in the control samples. A compatibility test wasconducted by mixing. As a result, five formulae with various combinations of natural components in the composition were scientifically substantiated. The authors defined the physicochemical and technological properties of the mixtures of dry extracts that determined the choice of technology and the quality of the finished product. The present paper also describes technology of obtaining encapsulated dietary supplements based on dry extracts of medicinal plants and shilajit. The advantage of the technology lies in the use of natural components and special processing methods of BAS preservation. The research included the method of water-activated granulation while 20% ethyl was used as a wetting agent. To obtain the granulate, lactose (Russia) and AEROSIL® 200 Pharma (Evonik Industries, Germany) were used as additive agents. As a result, capsules with a dosage of 700 mg were developed. The BAA can be produced on food and pharmaceutical plants.

scholarly journals Prospects for the use of natural food additives in the production of sausage products

2021 ◽  
Vol 81 (1) ◽  
pp. 118-125
Author(s):  
D. Sviderskaya ◽  
◽  
V. Ovsyannikova ◽  
A. Karabekova ◽  
A. Orazbekova ◽  
...  
Keyword(s):  
Negative Impact ◽  
Raw Materials ◽  
Research Result ◽  
Food Additives ◽  
Meat Products ◽  
Natural Food ◽  
Organization And Management ◽  
Organoleptic Characteristics ◽  
Urgent Task ◽  
Natural Additives

Main problem: Modern manufacturers of products, by the current market conditions, should take care that their products are competitive and attractive in consumer terms, but also the economic efficiency of its production is important. In this regard, in the production of food products, including meat, the use of various additives that allow to make products with more pronounced organoleptic properties, increased shelf life, increased nutritional and biological value are used. Analyzing the products presented on the market, it was revealed that the use of food additives of chemical origin is more than common among today's manufacturers, because they allow producing products that are lower in cost by improving the taste and aroma properties of the product, using low-quality raw materials or replacing natural raw materials with artificial components. Despite the widespread use of such additives, they still remain not sufficiently studied. Purpose: It is necessary to revise the traditional range of meat products in the country by direction of increasing the volume of production of products from natural and chopped meat with a variety of attractive organoleptic characteristics. It is a modern principle of organization and management of food industry enterprises. Methods: In this regard, the use of new natural ingredients in the production of meat sausage products becomes an urgent task. Considering the field of food technologies, it should be noted that currently there is a tendency to increase the consumption of food enriched with natural additives. Results and their significance: Based on our research, result was obtained showing that chemical food additives negatively affect the microflora of the gastrointestinal tract. As a result, it was decided to develop a new type of sausage products using natural additives, such as rosemary and blueberry fruits. This article provides a justification for their use in the production of sausage products as an alternative to various chemical food additives that can have a negative impact on the human body.

scholarly journals INNOVATIVE ENERGY EFFICIENT TECHNOLOGIES OF THE SOYE EXTRACTION PROCESS

2020 ◽  
pp. 82-90
Author(s):  
Valentyna Bandura
Keyword(s):  
Raw Materials ◽  
Maximum Flow ◽  
Extraction Process ◽  
Appropriate Technology ◽  
Target Component ◽  
Innovative Methods ◽  
Mass Transfer Processes ◽  
Pulsed Electromagnetic ◽  
Vegetable Raw Materials ◽  
Increasing Temperature

The key process for extracting oils from raw materials is extraction. In this case, extraction is a complex and time-consuming process. The extraction process is characterized by low intensity. One of the most promising and innovative methods of extracting plant material is the use of microwave technologies. As there are no generally accepted recommendations for microwave extraction regimens and extract properties, this makes it impossible to create the appropriate technology and to develop a microwave extractor to obtain the target substances. The article reviews the existing equipment for extraction of various raw materials. It is shown that pulsed electromagnetic field is an effective tool for the implementation of microwave technology. The degree of intensification of mass transfer processes with the application of directional energy diffusion technologies can be much higher than the possibilities of traditional technologies. Scientists study that traditional processes take 3 hours or more, and the process of barodiffusion plus gravity takes less than 30 minutes. The results of the study of the innovative process of soybean extraction using microwave technologies are presented in the article. With increasing temperature, the extraction rate increased, which was associated with an increase in the rates of chemical reactions and diffusion coefficients, a positive effect on the kinetic, internally and externally diffusive nucleus, the driving force of the process increased, and the resistance to its course decreased. The intensification of the extraction process by the microwave field occurs by increasing the pressure inside the capillaries of the vegetable raw materials, with their subsequent destruction and maximum flow of the target component into the extractant. There is a flow of diffusion, which contributes to a significant reduction in time and increase the extraction of valuable components from raw materials. The use of microwave technologies is real and promising as the extraction process facilitates the release of the target component with a significant increase in the concentration (an average of 2 times) and a significant reduction in the oil extraction time.

scholarly journals COMPARATIVE ANALYSIS OF ESSENTIAL OIL THE VEGETABLE RAW MATERIAL SCHISANDRA CHINENSIS: LEAVES, WOODY STEMS, RHIZOMES WITH ROOTS

2019 ◽  
pp. 173-180
Author(s):  
Юрий (Yuriy) Алексеевич (Alekseevich) Морозов (Morozov) ◽  
Ифрат (Ifrat) Назимович (Nazimovich) Зилфикаров (Zilfikarov) ◽  
Елизавета (Elizaveta) Владимировна (Vladimirovna) Морозова (Morozova) ◽  
Аслан (Aslan) Мурадалиевич (Muradalievich) Алиев (Aliev) ◽  
Тимур (Timur) Алгасанович (Algasanovich) Ибрагимов (Ibragimov)
Keyword(s):  
Comparative Analysis ◽  
Essential Oil ◽  
Essential Oils ◽  
Raw Materials ◽  
Component Composition ◽  
Raw Material ◽  
Gas Chromatography Mass Spectrometry ◽  
Schisandra Chinensis ◽  
Marker Substances ◽  
Vegetable Raw Materials

This paper presents the results of an experimental study of the component composition of essential oil samples obtained from various vegetable raw materials of Schisandra chinensis (Schisandra chinensis (Turcz.) Baill.): branches (woody stems), rhizomes with roots and leaves. The extraction of essential oils was carried out by distillation with water vapor followed by extraction from the distillate with ethoxyethane. The largest yield of essential oil in terms of completely dry raw material is registered from rhizomes with roots – 0.99%; the yield from leaves and branches was approximately the same: 0.51% and 0.52%, respectively. A comparative analysis of the component composition of the obtained essential oils was carried out using the gas chromatography / mass spectrometry method. In the essential oil of the leaves 29 detected compounds (identified by 21 connection; dominant components: Cyclohexylmethyl ether sulphurous acid, (+)-trans-nerolidol, δ-cadinene, Tridec-(2E)-EN-1-ol), woody stems 80 connections (identified 65 compounds; dominant components: ß-pinene, Camphene, Bornylacetate, (+)-trans-nerolidol, p-tsimen, Tridecan-2-it, δ-cadinene), rhizomes with roots 78 of the compounds (60 compounds identified; dominant components: δ-cadinene, Bornylacetate, β-pinene, Camphene, Nerolidol-(E), Tridecan-2-it, γ-cadinene, Borneol). For each sample of the studied essential oils selectivity and marker substances were established.

scholarly journals THE EFFECT OF THE ENERGY PROCESS ON THE CHEMICAL COMPOSITION OF PLANT RAW MATERIAL OB-TAINED FROM LEAVES OF THE ASPEN OF THE GENERAL

2018 ◽  
pp. 251-259
Author(s):  
Aleksandra Viktorovna Nekhorosheva ◽  
Sergey Viktorovich Nekhoroshev ◽  
Aleksey Anatol'yevich Drenin ◽  
Erkin Hozhiakbirovich Botirov ◽  
Nikolay Viktorovich Gornikov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Raw Materials ◽  
Biologically Active ◽  
Raw Material ◽  
Comparative Characteristic ◽  
Active Components ◽  
Extractive Substances ◽  
Vegetable Raw Materials ◽  
Analytical Approaches

The analysis of the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary, family plants Willow (Salicaceae), growing in the territory of the Khanty-Mansi autonomous district Yugra is provided in article. The choice of raw materials is caused by a large supply and fast reproducibility of a raw resource. In work numerical indicators and indicators of high quality of raw materials are established (humidity, the general ashes, sulphatic ashes, ashes not soluble in 10% to hydrochloric acid, extractive substances). The way of extraction of vegetable raw materials is reasonable, the comparative characteristic of content of extractive substances is provided in the received extracts. It is shown that the average content of extractive substances in native samples is 27.9%, the content of polysaccharides – 10.9%. The qualitative and quantitative analysis of biologically active agents is carried out by method of a highly effective liquid chromatography. The dominating components in samples of the plants growing in the territory of one land plot are салицин 510 mg of %, гиперозид 170 mg of %, routines of 210 mg of %. Influence of process of fermentation on the chemical composition of the vegetable raw materials received from leaves of an aspen ordinary is studied. The greatest exit of phenolic connections at impact on vegetable raw materials of fermentation is established by cold. The positive effect of impact of fermentation by crushing on quantity of the identified biologically active components is defined. Work was carried out for assessment of phytochemical parameters of quality of vegetable raw materials and formation of justification of analytical approaches to diagnostics of vegetable raw materials of the explored territory.

scholarly journals Optimal parameters and modes of extraction of biologically active substances from natural fruit and berry raw materials

2020 ◽  
Vol 203 ◽  
pp. 04009
Author(s):  
Elena Mironova ◽  
Elena Romanenko ◽  
Olga Sycheva ◽  
Maria Selivanova ◽  
Natalia Esaulko
Keyword(s):  
Raw Materials ◽  
Extraction Process ◽  
Temperature Treatment ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Extraction Temperature ◽  
Short Period ◽  
Functional Beverages ◽  
Vegetable Raw Materials ◽  
Active Substances

Vegetable raw materials serve as a source of a large number of organic compounds of various structures with a variety of preventive and curative nutritional properties. The article presents the results of a study on the establishment of parameters and modes of extraction of biologically active substances from fruit and berry raw materials in order to obtain extracts for the preparation of functional beverages. The work was carried out on the basis of the educational and scientific laboratory of technology of winemaking and food from vegetable raw materials of the Stavropol State Agrarian University according to generally accepted methods in accordance with GOST (State standards). When preparing the extracts, water treatment of the crushed mass of feijoa and blackberries was used. The extraction process was controlled by changing the mass fraction of dry substances. As a result of the research, the optimal conditions for the process of extracting dry substances from feijoa and blackberries were established: hydromodule – 1:1, the duration of the process – 24 hours; the extraction temperature is 25 degrees C. Such conditions of the process provided the greatest extraction of dry substances without destroying the functional ingredients, allowed the extraction to be carried out within a short period of time and reduced the cost of temperature treatment of the medium. The paper presents the results of tasting evaluation of the obtained extracts.

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