Запропоновано та розроблено новий спосiб та нанотехнологiї оздоровчих продуктiв «NatureSuperFood»-плодоовочевого морозива-сорбетiв, що дозволяють отримати продукт з унiкальними характеристиками. Новi види сорбетiв знаходяться в нанорозмiрнiй формi та вiдрiзняються високим вмiстом натуральних бiологiчно активних речовин плодiв та овочiв (β-каротину, хлорофiлiв, фенольних сполук, антоцiанiв, аскорбiнової кислоти та iн.). Крiм того, вiдрiзняються високим вмiстом розчинних пектинових речовин, що виконують в сорбетах роль натуральних загущувачiв та структуроутворювачiв. Це дає можливiсть виключити необхiднiсть застосування синтетичних добавок. Нанотехнологiї оздоровчих продуктiв «NatureSuper-Food»-плодоовочевого морозива заснованi на виковристаннi крiогенного «шокового» заморожування та дрiбнодисперсного подрiбнення плодiв та овочiв як iнновацiйного методу структуроутворення та отримання сорбетiв з рекордним вмiстом БАР. Комплексна дiя зазначених факторiв призводить до активацiї та вилучення iз плодiв та овочiв прихованих БАР у вiльну форму, а також до трансформацiї пектину iз неактивної форми в активну. Особливiстю технологiй виготовлення сорбетiв є використання тiльки натуральних iнгредiєнтiв (фруктiв, ягiд, овочiв), а також вiдсутнiсть штучних харчових добавок (стабiлiзаторiв, загусникiв, емульгаторiв, синтетичних барвникiв та iн.). Технологiї дозволяють не тiльки повнiстю зберегти в сорбетах вiтамiни та iншi БАР вихiдної сировини, а також вилучити iз сировини прихованi неактивнi зв'язанi в нанокомплексах з бiополiмерами та мiнеральними речовинами форми БАР у вiльну, легкозасвоювану наноформу. Масова частка БАР в сорбетах в 2,5…3,5 рази бiльша нiж у свiжих плодах та овочах. Крiм того, технологiї дозволяють бiльш повно (в 3,0…5,0 раз бiльше нiж в свiжiй сировинi) екстрагувати та трансформувати у розчинну форму (на 70 %) пектиновi речовини, що знаходяться в плодах та овочах в неактивнiй прихованiй формi. Розроблено нанотехнологiї та рецептури оздоровчих продуктiв «NatureSuperFood»-3-х видiв сорбетiв iз хлорофiлвмiсних, каротинвмiсних та антоцiанвмiсних плодiв, ягiд, овочiв. Натуральна сировина при виготовленнi сорбетiв виступає як п'ять в одному: джерело БАР, загусник, структуроутворювач, барвник i ароматизатор. Новi види сорбетiв знаходяться в нанорозмiрнiй формi та за вмiстом БАР перевищують вiдомi аналоги. Вiдпрацьованi технологiчнi режими виробництва морозива-сорбетiв на стендовому напiвпромисловому устаткуваннi Ключовi слова: нанотехнологiї, оздоровчi продукти, сорбети, крiогенне «шокове» заморожування, дрiбнодисперсне подрiбнення, БАР
The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruitsapples, lemons with zest, vegetables-spinach, olives, pumpkin) and innovative technological methods, such as cryogenic "shock freezing" and low temperature comminution. There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic "shock" freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. Reports on research projects (2018), «EUREKA: Life Sciences» Number 6 34 Food Science and Technology The mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables that is controlled by standard chemical methods. At the same time the new method allows to extract and transform into the soluble form pectin substances that are in fruits and vegetables in the inactive hidden form more completely (by 70 %). The mass share of soluble pectin in sorbets is 3,0…5,0 times more than in fresh raw materials. The following fruits and vegetables were chosen at preparing sorbets: apples, blackberry, cherry, apricots, sea buckthorn, pumpkin, spinach, olives, lemon with zest. They are known for their treating-prophylactic properties and first of all favor strengthening of the human organism's immunity. The recipes of healthy sorbets were developed-3 types of fruit-vegetable ice-cream with chlorophyll-containing, carotene-containing and anthocyan-containing fruits and vegetables. Natural fruit-vegetable raw materials at preparing ice-cream-sorbets act as five in one: a source of BAS, stiffeners, structure-creators, coloring agents and aromatizers. New types of sorbets are in the nanosize form and exceed analogues by BAS. Technological regimes of producing ice-cream-sorbets are developed at the stand semi-industrial equipment.
The aim of the work is development of a unique method for deep processing of fruits and vegetables with a high content of sparingly soluble pectin substances, which makes it possible to remove pectic substances from inactive form and transform them into an easily digestible active form when obtaining natural semi-finished products and food products in nanosized form. To achieve the aim, a complex effect on the raw material of steam-thermal treatment or cryogenic shock freezing and fine-dispersed grinding is used as an innovation. A new method for obtaining finely dispersed additives and health products from fruits and vegetables with a high content of biologically active substances (BAS) and prebiotic substances is developed, which is based on a complex effect on raw materials of processes of steam-thermal or cryogenic treatment of raw materials and fine-dispersed grinding, which is accompanied by destruction, mechanochemistry, non-enzymatic catalysis. It is found that when these processes are activated, pectic substances are activated, more complete extraction from raw materials (4.5 ... 7.3 times) from a latent form and transformation into a soluble form. The mechanism of these processes is disclosed, recommendations for the creation of recreational nanoproducts are developed. It is shown that, in parallel, non-enzymatic catalysis (up to 70%) of hardly soluble pectic substances in individual monomers takes place, that is, transformation into a soluble, easily digestible form. The increase and seizures of latent forms of biologically active substances in finely dispersed frozen and heat-treated purees from fruit compared with fresh raw materials is established. The increase is respectively 1.5 ... 4.0 times and 1.5 ... 3.0 times. The quality of the obtained new types of fine mashed potatoes exceeds the known analogs for BAS content and technological characteristics. New types of purees are in a nanoscale, easily digestible form. With the use of new types of finely dispersed additives, a wide range of products for health-improving nutrition has been developed with a record content of natural BASs (new types of nano-lipids, nanosorb products, milk-vegetable cocktails, fillings for confectionery and extruded products, curd desserts, bakery products, snacks - falafel, creams, etc.).
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