Development of a food antioxidant complex of plant origin

Bilous, Olesia; Sytnik, Natalia; Bukhkalo, Svetlana; Glukhykh, Valentyna; Sabadosh, Ganna; Natarov, V V; Yarmysh, Natalia; Zakharkiv, Stepan; Kravchenko, T. I.; Mazaeva, Viktoria

doi:10.15587/1729-4061.2019.186442

Cited by 4 publications

(3 citation statements)

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“…The rational conditions for obtaining water-ethanol extracts from oak bark, green tea leaves and eucalyptus leaves were determined in [13]. Sunflower oil was used as a model substance and an accelerated oxidation methodthe method of active oxygen -at the temperature of 110 °C.…”

Section: Planning Of Experimental Research and Processing Of Resultsmentioning

confidence: 99%

Determination of the influence of natural antioxidant concentrations on the shelf life of sunflower oil

Sytnik

Kunitsa

Mazaeva

et al. 2020

EEJET

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Technology and equipment of food production ceutical products, etc. In addition, the use of oils and fats on their own is widespread in both food and non-food purposes. An acute problem associated with the obtaining, processing and use of oils is various types of spoilage, which lead 1. Introduction Oils and fats are one of the most important components of food, cosmetics and hygiene products, chemical and pharma

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Section: Planning Of Experimental Research and Processing Of Resultsmentioning

confidence: 99%

Determination of the influence of natural antioxidant concentrations on the shelf life of sunflower oil

Sytnik

Kunitsa

Mazaeva

et al. 2020

EEJET

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“…The use of natural antioxidants of plant origin in the meat processing industry allows regulating the protein, lipid, amino acid, fatty acid, carbohydrate, trace element, and vitamin composition of the final productmeat and meat-based products. An essential factor is that natural antioxidants, unlike synthetic ones, not only do not have a toxic effect on the human body, but also due to the content of several biologically active substances, they can positively affect the health of the consumer (Bilous et al, 2019).…”

Section: Literature Reviewmentioning

confidence: 99%

Efficiency оf Using Plant Antioxidants іn the Meat Processing Industry

RODIONOVA¹

2022

Scientific Horizons

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A decrease in the nutritional value and a reduction in the shelf life of meat and meat products occurs primarily due to lipid peroxidation and microbial contamination of the product during the cold chain. The intensive development of organic animal husbandry requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at production facilities. However, although plant extracts look promising as an alternative to antibiotics or chemical preservatives, there is extraordinarily little available information about the effective dose that can be used without the risk of toxic effects in consumers, which determined the relevance of this study. The purpose of this study was to analyse the effectiveness of using plant extracts as natural antioxidants for the meat processing industry. To fulfil the purpose of this study, an analytical method was used. The main factors that reduce the quality and safety of food products during storage were analysed. The paper analyses the effectiveness of using natural, biologically safe antioxidants for the meat processing industry. It was found that the use of bioantioxidants allows minimising oxidative changes and microbial contamination, which can adversely affect the quality of meat and meatbased products. Based on the literature data, it was found that extracts of spicy plants (rosemary, green tea, sage, cloves, mustard, nutmeg, licorice root, ginger, garlic), berries (black currant, cranberry, strawberry, pomegranate, Maki and goji berries, grapes, barberry, plum) and their compositions are effective natural antioxidants that ensure long-term food storage. The intensive development of organic animal husbandry on the territory of Ukraine requires market operators to ban the use of synthetic preservatives in the food industry and strictly control their use at the production facilities of market operators

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“…Ці фактори стимулюють розвинення досліджень з метою розробки сучасної великотоннажної технології отримання якісних та корисних майонезів з різноманітної рослинної сировини. й впровадження її на Україні [13][14][15][16][17][18][19][20][21].…”

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