DEVELOPMENT OF THE FORMULATION FOR ICE CREAM WITH THE FRUITS OF THE ELAEAGNUS ANGUSTIFOLIA

Недостатком состава классического мороженого является отсутствие в нем биологически активных веществ. Исследован биохимический состав плодов лоха узколистного (Elaeagnus angustifolia), собранных в 2020 г. в Самарской области в период полного созревания, для использования в качестве обогащающей добавки мороженого. Установлено, что в плодах лоха массовая доля аскорбиновой кислоты составляет 39,8 мг/100 г, содержание фенольных веществ – 280,99 мг галловой кислоты на 100 г сырья. Показатель восстанавливающей силы в плодах лоха, исследованной по методу FRAP, составляет 4,12 ммоль Fe2+ на 1 кг сырья. Это свидетельствует о возможности использования плодов лоха узколистного в качестве функциональной добавки для повышения биологической ценности продукта. Разработаны 3 рецептуры мороженого: с добавлением пюре из плодов лоха в количестве 14 и 16% от массы рецептуры и без добавок – контрольный образец. Исследовали органолептические и физико-химические показатели мороженого, полученного по разработанным рецептурам. Установлено, что образцы мороженого с добавлением пюре из плодов лоха узколистного имели слабо выраженный аромат растительного сырья, сладкий вкус с приятной свежестью, однородную консистенцию с ощущением мякоти плодов лоха при разжевывании. Причем в образце с добавлением 14% пюре из плодов лоха вяжущий вкус и частицы мякоти растительного сырья при разжевывании ощущались сильнее, чем в образце с добавлением 16%, который имел более сбалансированный состав. Добавление 16% пюре из мякоти плодов лоха в рецептуру мороженого существенно повышает значение показателя кислотности продукта, которое, однако, не превышает предельно допустимого, позволяет на 20% снизить содержание добавленного сахара в мороженом и в 2 раза увеличить его сопротивление таянию по сравнению с контрольным образцом. The disadvantage of the composition of classic ice cream is the lack of biologically active substances in it. The biochemical composition of the fruits of the Elaeagnus angustifolia, collected in 2020 in the Samara region during the full ripening period, for use as an enriching additive in ice cream, was studied. It was found that the mass fraction of ascorbic acid in the fruit of the Elaeagnus is 39,8 mg/100 g, the content of phenolic substances is 280,99 mg of gallic acid per 100 g of raw materials. The indicator of the restoring force in the fruits of the Elaeagnus, studied by the FRAP method, is 4,12 mmol of Fe2+ions per 1 kg of raw materials. This indicates the possibility of using the fruits of the Elaeagnus angustifolia as a functional additive to increase the biological value of the product. 3 ice cream formulations have been developed: with the addition of puree from sucker fruit in the amount of 14 and 16% of the mass of the formulation and without additives – a control sample. The organoleptic and physico-chemical parameters of ice cream obtained according to the developed formulations were studied. It was found that the samples of ice cream with the addition of puree from the fruits of the Elaeagnus angustifolia had a weakly pronounced aroma of vegetable raw materials, a sweet taste with a pleasant freshness, a homogeneous consistency with a feeling of the pulp of the fruit of the Elaeagnus angustifolia when chewing. Moreover, in the sample with the addition of 14% puree from the fruit of the Elaeagnus angustifolia, the astringent taste and particles of the pulp of vegetable raw materials were felt more strongly during chewing than in the sample with the addition of 16%, which had a more balanced composition. The addition of 16% puree from the pulp of the Elaeagnus angustifolia fruit to the ice cream formulation significantly increases the value of its acidity index, which, however, does not exceed the maximum permissible, allows you to reduce the added sugar content in the ice cream by 20% and increase its melting resistance by 2 times compared to the control sample.

A Study on the Volatile Compounds in Elaeagnus angustifolia L. Flowers during Flowering Season by Gas Chromatography-Mass Spectrometry Coupled with Advanced Chemometrics

The flowers of Elaeagnus angustifolia L. have been used as a homologous variety in China, whose quality seriously relies on the compositions during the flowering period. Unfortunately, studies on the variations of volatile compounds during the flowering season are rarely reported. Herein, a gas chromatography-mass spectrometry-based untargeted metabolomic methodology was proposed for the comprehensive analysis of volatile compounds in E. angustifolia flowers to classify various flowering stages. Samples from four flowering stages were collected, including the initial bloom stage, pre-full bloom stage (70–80% of flowers), full bloom stage, and ending of the bloom stage. Simultaneous distillation extraction was used for the extraction of volatile compounds in the flowers, which was then analyzed by a newly developed chemometric data analysis tool, autoGCMSDataAnal. An advantage of the developed methodology is that compounds can be accurately screened and identified. Finally, 59 compounds that showed significant difference among four flowering stages were screened and 31 compounds were identified. Sample clustering results from principal component analysis and hierarchical clustering analysis suggested that flowers from the pre-full bloom stage and full bloom stage may be more suitable when used as raw materials for industrial products.

Investigating the Anti-Angiogenic Effects of Elaeagnus angustifolia L. Extract in Vivo

Background: Angiogenesis is the formation of new blood vessels from pre-existing ones. It occurs in both physiological and pathological conditions. Objectives: We aimed to evaluate the antiangiogenic effect of Elaeagnus angustifolia L. water extract in vivo to determine any anti-proliferative effect of the extract on the A549 lung cancer cell line, and to investigate its effect on VEGF-A and FGF2 expression in the A549 cell line. Methods: Trypan blue exclusion test was implemented to establish any possible anti-proliferative effect of the extract. Then, Matrigel plug assay was performed on mice using the same cell line to test the antiangiogenic effect of the extract. Finally, A549 cells were treated with the extract at concentrations of 25, 12.5, and 6.25 µg/ml to investigate the changes in VEGF-A and FGF2 expression by RT-qPCR. Results: E. angustifolia extract did not exhibit a significant anti-proliferative effect against A549 cells. The extract at concentrations of 12.5 and 6.25 µg/ml demonstrated an inhibitory effect against the growth of new blood vessels by 75.63 and 45.26%, respectively. The extract did not affect the expression of VEGF-A and FGF2 in A549 cells. Conclusion: Our findings show that water extract of E. angustifolia possesses potent antiangiogenic activity, while neither exhibiting significant anti-proliferative effect nor affecting VEGF-A or FGF2 expression in the A459 cell line, suggesting either sole direct antiangiogenic effect, or both direct and indirect effects with paracrine suppression of other genes.