scholarly journals Opportunities for the use of fireweed (Chamerion angustifolium L.): a review of researches

2018 ◽  
Vol 25 (3) ◽  
Author(s):  
Marius Lasinskas ◽  
Elvyra Jarienė
Keyword(s):  
Experimental Studies ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Hexadecanoic Acid ◽  
Cultivation Conditions ◽  
Chamerion Angustifolium ◽  
Oenothein B ◽  
Active Substances ◽  
Collection Methods

The plant fireweed (Chamerion angustifolium L.) is widely used for the treatment of various disorders and illnesses in all the world (Vitalone et al., 2001; Vitalone et al., 2003a; Vitalone et al., 2003b). Experimental studies show that Chamerion angustifolium L. extracts have many pharmacological and treatment effects: antioxidant, antiproliferative, anti-inflammatory, antibacterial and anti-aging. Fireweed is rich in polyphenolic compounds. Oenothein B is the main polyphenol in fireweed (14–23%), while it has flavonoids less than 2%. Fireweed also has essential oils (mostly linoleinic acid, 1-docosene, hexadecanoic acid, linolenic acid) and acts as an antibacterial agent. Fireweed accumulates a lot of phenols and can be used as a natural antioxidative source. Oenothein B is the most contributing factor of the antioxidative fireweed effect. After studying of scientific works about fireweed, we can affirm that there are not enough comprehensive studies, which will answer very relevant questions: how active substances are distributed in the fireweed plant, how the quantity and quality of active substances depend on growing factors during changes of climate, raw material collection methods, etc. It is necessary to do more research works, associated with an analysis of fireweed cultivation conditions.

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 Kinetics of drying and quality of the apple cultivars Granny Smith, Idared and Jonagold

2010 ◽  
Vol 55 (3) ◽  
pp. 261-272 ◽  
Author(s):  
Dragana Paunovic ◽  
Branislav Zlatkovic ◽  
Dusica Mirkovic
Keyword(s):  
Technological Process ◽  
Air Temperature ◽  
World Market ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Maximum Speed ◽  
Three Samples ◽  
Apple Slices ◽  
Kinetics Of

Apple is nutritionally valuable and present as fresh fruit in human nutrition throughout the year. Also apple is a raw material in food processing, primarily in the production of juices, nectars, refreshing soft drinks, marmalades, jams, compotes, apple cider vinegar and dried fruits. In the last decade on the world market there is a great interest in dried apple products (commercially called apple chips). During preservation by drying the technological process aimed at the final product of optimal quality is required. The subject of this paper is the kinetics of the apple cv. Granny Smith, cv. Idared and cv. Jonagold drying in laboratory dehydrator for the purpose of pinpointing at which level of humidity the maximum speed of evaporation is achieved and at which level of humidity apple slices begin to change in colour and geometric shape. Parameters of the drying process were the same for all three cultivars, 3hrs at air temperature of 70oC and 5hrs at air temperature of 50o. The amount of evaporated water is expressed in relative and absolute units of measure. The purpose of this paper is to determine which one of the three tested cultivars provides the best properties for drying, i.e. in terms of oxidation of polyphenolic compounds to find the cultivar which will provide that the final product is technologically and organoleptically the most acceptable. The results showed that the sample cv. Granny Smith expressed the least oxidation of polyphenolic compounds (browning), curved edges and shrivelled apple slices. After that the sample cv. Jonagold followed. The sample cv. Idared showed the worst results. Following the drying kinetics of all three samples, it can be concluded that the cultivars Granny Smith and Jonagold were achieving the lower maximum speed of evaporation, unlike the cultivar Idared. The cultivars Granny Smith and Jonagold have attained consistent drying and in this way the technological process was finished with a smaller temperature stress for plant tissue, resulting in a much better quality of the final product.

scholarly journals DETERMINATION OF TECHNOLOGICAL PARAMETERS AND INDICATORS OF THE QUALITY OF NEW HERBAL COLLECTION

2018 ◽  
Vol 6 ◽  
pp. 61-68 ◽  
Author(s):  
Anna Kriukova ◽  
Inna Vladymyrova
Keyword(s):  
Rheumatic Diseases ◽  
Maximum Yield ◽  
Biologically Active ◽  
Raw Material ◽  
Concomitant Treatment ◽  
Technological Parameters ◽  
Anti Inflammatory ◽  
Active Substances

Rheumatic diseases include more than 1000 nosological forms, among which the highest incidence is osteoarthritis, rheumatoid arthritis and osteoporosis. The predominantly advanced age, the presence of comorbid diseases, the duration of the course of the disease and the need for concomitant treatment complicate the conduct of anti-inflammatory and analgesic therapy in such patients. Herbal medicines, in particular in the form of doses, due to the mildness of the action and the absence of significant side effects, can be used in the complex therapy of the acute period of rheumatic diseases, as well as for the prevention of relapse. The aim of the presented work was to develop the composition, technology and determination of the quality indices of herbal collection, which reveals analgesic and anti-inflammatory properties and can be used for the prophylaxis and auxiliary therapy of a number of conditions in rheumatology. Materials and methods. In the course of research, the methods used in the State Pharmacopoeia of Ukraine 2.0 (SPHU) were used. Results. As a result of the analysis of literary data and our own experimental studies on the chemical composition and pharmacological activity of certain types of medicinal plant material, we have developed herbal collection that is recommended for the treatment and prevention of rheumatic diseases of the joints. Studies have been conducted on the development of quality collection indicators, which guarantee the effectiveness, safety, reproducibility of the imposed collection. The basic technological parameters of the raw material are determined: specific, bulk and volume mass, porosity, degree, degree of shredding. In order to prevent uneven mixing, an optimal degree of grinding of the raw material of the investigated collection, which ranges from 0.20 mm to 0.35 mm, is established, which allows obtaining a homogeneous mixture and contributes to the maximum yield of extractive and active substances. A series of experimental works aimed at studying the influence of the method of infusion (for 15, 30, 45, 60 minutes and until complete cooling) on the quality of the collected water extracts from the collection was conducted. The optimal method for setting the collection for 60 minutes is the best, since the content of extractives and flavonoids in the aqueous extract was highest and amounted to 49.57±0.52 % and 0.52±0.03 % respectively. Conclusions. The composition of the herbal drug was developed: Harpagophyti radiх, Sophoraе alabastra, Valvae fructus Phaseoli vulgaris, Polygoni avicularis herba with the following ratio of components 50: 20: 20:10. The technological parameters of the raw material are studied: specific, volumetric and bulk mass, porosity, singularity of raw materials. The optimum degree of shredding of raw material is established, which helps to maximally remove biologically active substances and extractives. Experimental way is determined the optimal mode of collection, which can be recommended to the consumer to obtain the maximum therapeutic effect.

scholarly journals USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN THE TECHNOLOGY OF FLOURY CONFECTIONARY PRODUCTS FOR RESTAURANT ECONOMY ENTERPRISES

2020 ◽  
Vol 1 ◽  
pp. 32-40
Author(s):  
Yuliya Myroshnyk ◽  
Viktor Dotsenko ◽  
Larisa Sharan ◽  
Vita Tsyrulnikova
Keyword(s):  
Raw Materials ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Raw Material ◽  
Food Ration ◽  
Product Technology ◽  
Fresh Products ◽  
Vegetable Raw Materials ◽  
Active Substances

Products of biscuit dough are ones of most popular among floury confectionary products that is conditioned by their taste advantages, and ones of constant elements of food rations. Biscuit semi-products are a base of such confectionary products as tarts, fancy cakes, cookies. It is expedient to use supplements of non-traditional raw materials that can not only influence the technological process and quality of ready products, but also enrich them with biologically active substances as additional components of floury confectionary products. The most promising raw material for enriching products of this group is vegetable powders, because fresh products are seasonal and don’t regularly provide the food ration of the population with biologically active substances. The article considers a possibility of using snowball, ashberry and buckthorn powders for making biscuit semi-products. The aim of the work was to study the expedience and technological possibility of using vegetable raw materials in the biscuit semi-product technology. The chemical composition of chosen powders was studied. The influence of vegetable powder on the quality and quantity of cellulose, structural-mechanical and physical properties of dough was established. The expedience of using surface-active substances in the biscuit semi-product technology for improving the quality of ready products was substantiated.

scholarly journals KINETICS OF GRINDING OF VEGETABLE RAW MATERIALS DURING ELECTRIC DISCHARGE EXTRACTION

2021 ◽  
Vol 64 (6) ◽  
pp. 76-82
Author(s):  
Valery T. Kazub ◽  
Maria K. Kosheleva ◽  
Stanislav P. Rudobashta
Keyword(s):  
Electric Discharge ◽  
Raw Materials ◽  
Experimental Studies ◽  
Perforated Plate ◽  
Raw Material ◽  
Optimal Size ◽  
Filtration Time ◽  
Extraction Chamber ◽  
Kinetics Of

The influence of the degree of grinding of the particles of growing raw materials during electric discharge extraction on the quality of the obtained extracts was studied. Each discharge during electro-discharge extraction contributes to the grinding of a part of the raw material, which is confirmed by granulometric analysis. The particle size of the raw material should be controlled, since excessive grinding of the extracts results in cloudy, difficult to clarify and poorly filtered. The design of the extraction chamber is proposed, in which the grounded electrode is made in the form of a perforated plate, called a false bottom, with the optimal size of the holes and their density, which eliminates the over-grinding of the raw material particles, which leads to the production of turbid and difficult-to-filter extracts. Since the extraction of raw materials is carried out at a certain ratio of solid-liquid phases, the volume of the chamber from the sieve to the bottom does not significantly affect the kinetics of the extraction process itself, since it is intended for collecting the smallest particles of processed raw materials, the mass of which does not exceed 15-16% of the loaded mass of raw materials. The device of the extraction chamber, due to the high turbulence and intensive mixing of the suspension under the action of cavitation and shock waves initiated by the discharge in the liquid, allows you to remove small particles of raw materials less than 1 mm in size from the working area of the chamber. The results of the study show that the extraction of target components from various raw materials using a chamber with a false bottom can significantly reduce the content of the smallest particles of raw materials in the extract. It facilitates the filtration of the extract, reduces the filtration time, significantly reduces the likelihood of turbidity of the solution due to suspension, which improves the quality of the extract. Experimental studies of the developed electric discharge chamber with a false bottom, conducted with various types of plant raw materials, confirm the effectiveness of extraction in the chamber of the proposed design.

scholarly journals COMPLEX PROCESSING OF JERUSALEM ARTICHOKE INTO FUNCTIONAL PRODUCTS

2019 ◽  
Vol 13 (4) ◽  
Author(s):  
I. Bilenka ◽  
N. Lazarenko ◽  
О. Zolovska ◽  
N. Dzyuba
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Mass Fraction ◽  
Raw Materials ◽  
Experimental Studies ◽  
Jerusalem Artichoke ◽  
Food Products ◽  
Raw Material ◽  
Integrated Processing

. The paper presents an analysis of literary sources, which shows the importance of expanding the range of functional products and the relevance of developing technology for the integrated processing of Jerusalem artichoke tubers. For experimental studies used standardized techniques. Using the Ishikawa diagram, the most significant causal relationships of the main factors that influence the quality of healthy food products prepared on the basis of the Jerusalem artichoke are identified. Studies of the amino acid composition of tubers and limiting amino acid established. The main raw material is tested for the content of heavy metals and nitrates. The possibility of excluding the “cleaning” technological operation was experimentally substantiated and confirmed by microbiological studies. We have studied the effect of microwave processing at different processing modes to reduce the microbiological contamination of raw materials. Technologies have been developed for the processing of topinambur into candied peel and fermented products. In the technology of candied peel, to reduce the mass fraction of sugar in the finished product, which is used for sprinkling, a mixture of fructose and pectin was used. Drying was carried out to achieve in the finished candied mass fraction of moisture 14%. The parameters of the Jerusalem artichoke fermentation process were established: temperature - 20 ° С, duration 10 days, the amount of the added starter was 1% of the mass of the prepared raw material. Lactic acid bacteria Lactobacillus plantarum strain AH 11/16 were used as the starter. Fermentation was carried out before the accumulation of titratable acids 0.8 ... 0.9%, in terms of lactic acid. A flow chart of the integrated processing of Jerusalem artichoke tubers into functional food products is presented. A tasting of the developed samples was carried out, which showed high organoleptic indicators of the quality of the finished product. The developed technologies have been tested in restaurant facilities.

scholarly journals DEVELOPMENT OF TECHNOLOGY OF SPISSATED SUCKLINGS CAN FOOD IS WITH FRUIT-BACCATE FILLERS

2019 ◽  
pp. 66-72
Author(s):  
Larisa Fialkovska ◽  
Olga Yarmolenko
Keyword(s):  
Experimental Studies ◽  
Raw Material ◽  
Rational Use ◽  
Complex Study ◽  
Condensed Milk ◽  
Quality Of Milk ◽  
Physical And Chemical ◽  
Technology Of Production

In the article, making of the condensed milk is examined with плодово-ягідними fillers, development of flowsheet of making of the condensed milk. A research aim is determination of requirements to quality of milk as raw material for the production of the condensed milk and development of technology of production of the condensed milk with плодово-ягідними fillers. For the decision of the put tasks a complex study was undertaken. Органолептичні, physical and chemical and microbiological studies of raw material and prepared product are undertaken. The optimal doses of compounding components are set, in particular плодово-ягідних fillers, sugar. Expediency and necessity of organization of the rational use of suckling raw material are described on the enterprises of молокопереробної industry.A study of composition and properties of the condensed milk is undertaken with fillers, appraised and power value. Experimental studies are undertaken an in laboratory terms on the department of Food technologies and microbiology of the Vinnytsya national agrarian university. Determination of органолептичних, physical and chemical and microbiological indexes is executed in obedience to the generally accepted methodologies.

scholarly journals Development of a New Dosage Form of Herbal Medicinal Products

2019 ◽  
Vol 9 (2) ◽  
pp. 72-78
Author(s):  
N. P. Rukavitsyna ◽  
E. I. Sakanyan ◽  
O. V. Evdokimova
Keyword(s):  
Dosage Form ◽  
Experimental Studies ◽  
Test Methods ◽  
Production Equipment ◽  
Raw Material ◽  
Wet Granulation ◽  
Medicinal Products ◽  
Information Research ◽  
Optimal Technology

The «cut-and-pressed granules» dosage form was developed to improve the technological properties of cut and powdered herbal substances in order to compensate for their insufficient flowability, as well as to facilitate dosing, reduce the contamination of the production equipment with dust and contamination of water extracts with dietary fibers. Based on the results of the information research the authors chose an optimal technology for the production of cut-and-pressed granules from some types of herbal substances (Rose hips, Bearberry leaf, Thyme herb, Melissa herb, Oregano herb, Motherwort grass, Matricaria flower). The authors standardised the new dosage form, developed the list of test parameters, test methods, and regulatory requirements for the quality of medicinal products based on the technological features of the new dosage form. Cut-and-pressed granules should not be produced from herbal substances that contain essential oils and coumarins, as it was demonstrated that the content of these compounds may decrease in the process of wet granulation. To determine whether it is possible to produce cut-and-pressed granules from a particular type of raw material, it is necessary to conduct comparative experimental studies confirming that the quality of aqueous extracts obtained from powdered herbal substances in sachets is comparable to that of tinctures or decoctions obtained from cut-and-pressed granules packed in sachets. The materials of the study were used to draft the general chapter OFS.1.4.1.0022.15 «Cut-and-pressed granules». This dosage form is not described in any foreign pharmacopoeias.

scholarly journals The influence of the vegetative stage of Galega orientalis on the quality of haylage prepared from it

2020 ◽  
Vol 222 ◽  
pp. 02019
Author(s):  
Boris Starkovskiy ◽  
Gennadiy Simonov ◽  
Yuliya Malinovskaya ◽  
Aleksandr Simonov
Keyword(s):  
Nutritive Value ◽  
Raw Materials ◽  
Production Costs ◽  
Biologically Active ◽  
Raw Material ◽  
Plant Raw Materials ◽  
Beneficial Impact ◽  
Galega Orientalis ◽  
Active Substances

Studying the effect of plant raw materials on the quality of the finished haylage made of Galega orientalis when preparing it at different vegetative stages of plants. Special attention is paid to haylage in the livestock ration structure because compared to silage it has higher nutritive value and contains more dry matter, protein, sugars, macro- and microelements, as well as biologically active substances. It is worth to note that haylage rations have a beneficial impact on the animal body and the productivity of animals, which, in turn, reduces production costs. it has been proved that the green mass of Galega orientalis is a good raw material for making haylage if the technological requirements for feed preparation are met.

scholarly journals EXPANSION OF FISH PASTES ASSORTMENT BY RATIONAL USE OF SECONDARY RAW MATERIAL OF FAR EASTERN FISH

2019 ◽  
pp. 141-149 ◽  
Author(s):  
Larisa Borisovna Guseva ◽  
Nadezhda Leonidovna Kornienko
Keyword(s):  
Raw Materials ◽  
Experimental Studies ◽  
Raw Material ◽  
Economic Stability ◽  
Organoleptic Properties ◽  
Biological Value ◽  
Production Activity ◽  
Saffron Cod ◽  
Far Eastern

Expanding the range of finished products by introducing into the process of underused fish species and secondary raw materials formed during their cutting is now a priority objective of production activity of fish processing enterprises, which ensures their economic stability. The multivariance of the directions of range expanding determines the purpose of the paper: studying feasibility of expanding the range of baked fish pastes of saffron cod and rudd by introducing caviar and milt of these fish into the recipe of the finished product. Experimental studies have been performed showing the effect of caviar and milt on the organoleptic properties and biological value of baked fish pastes. The results of experimental studies have proved the significant effect of the type of fish raw material on the quality of the finished product. It has been established experimentally that the developed recipe for baked fish pastes with saffron cod caviar and milt (chopped muscle tissue - 60%, oil - 20%, water - 15%, gonads - 5%) provides developing high organoleptic properties, as well as increasing biological value compared with the basic recipe without milt and caviar. It has been shown that as a result of introducing rudd caviar and milt into the recipes of pies the organoleptic properties of the finished product decrease to the level unacceptable for the consumer, but the biological value of the finished product from this fish increases compared to the baseline. The comparative coefficient of innovation indicates the feasibility of the developed technology since the following effects have been noted: expansion of the range of finished products; increase in the volume of raw materials intended for food purposes; increase in the rate of innovation from 35.5 (basic recipe) to 41.9 (saffron cod paste with milt) and 45.3 (saffron cod paste with caviar).

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