Development of a New Method of Storage and Maximum Separation of Chlorophils From Chlorophylcontaining Vegetables at Reception of Healthfull Nanoproducts

Cherevko

et al. 2018

EUREKA: Life Sciences

Self Cite

The aim of the work is to develop the new method of deep processing of spicy vegetables (ginger root, garlic, celery root, horseradish root) that gives a possibility to fully conserve volatile aromatic substances (ethereal oils, ketones, aldehydes, esters) and other biologically active substances (BAS) -phytocomponents of vegetable raw materials. At the same time this method gives a possibility to extract their hidden forms (bound in nanocomplexes with biopolymers, BAS) in the free soluble active form at receiving healthy semi-products (in puree form) and food products in the freely assimilated -nanosize form.For attaining this aim, cryogenic "shock" freezing and fine-dyspersated comminution using liquid and gas-like nitrogen with the modern equipment for cryo-processing and fine-dyspersated comminution was used as an innovation.There was developed the new method of getting healthy supplements and products of spicy vegetables (roots of ginger, celery, horseradish, garlic), cryo-processed using cryogenic liquid of liquid and gas-like nitrogen in the cryogenic fast-freezing apparatus and fine-dyspersately comminuted with the high content of aromatic phytosubstances, especially ethereal oils and other BAS, especially low-molecular phenol compounds, polyphenols, ascorbic acid and prebiotics. The new method of deep processing of spicy vegetables is based on the complex effect of processes of cryo-destruction, mechanodestruction and non-fermentative catalysis on raw materials at fine-dyspersated comminution. It was established, that at cryogenic "shock" freezing there takes place not only complete conservation of vitamins, aromatic substances, but their more complete extraction from the bound hidden form with biopolymers and BAS in the free one (1,7…2,5 times more that extracted from free vegetables). The quality of spicy vegetables 1,7…2,5 exceeds the quality of fresh vegetables and analogues.The essentially more effect of extracting hidden forms of aromatic substances and other BAS was revealed at low-temperature fine-dyspersated comminution of cryo-processed spicy vegetables. It was demonstrated, that at fine-dyspersated comminution there takes place 1,7…3,2 times more full extraction of hidden forms of low-molecular BAS than in fresh vegetables.Using new types of fine-dyspersated puree of spicy vegetables, there is developed the line of high-quality products for healthy nutrition with the stable texture and long storage life (juice nanodrinks, sauces-dressings, sauces-deeps, salted fillings for confectionary products, snacks, milk-vegetable products).

Section: Materials and Methods Of Researchmentioning

confidence: 99%

Section: Materials and Methods Of Researchmentioning

confidence: 99%

Section: Materials and Methods Of Researchmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…-L-ascorbic acid was determined by the method of visual and potentiometric titration by the solution of 2,6-Dichlorophenolindophenol Na [5,6].…”

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Elaboration of the New Method of Conserving Volatile Aromatic Substances of Spicy Vegetables at Creating Healthy Cryo-Supplements

Pogarskaya

Cherevko

et al. 2018

EUREKA: Life Sciences

Self Cite

The study of bas complex in chlorophyllcontaining vegetables and development of healthimproving nanoproducts by a deep processing method

Погарська

Mikhaylov

et al. 2018

EEJET

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Визначено комплекс БАР хлорофiлвмiсних овочiв та розроблено оздоровчi нанопродукти з високим вмiстом хлорофiлу. Як iнновацiю використано комплексну дiю на сировину процесiв паротермiчної обробки та механолiзу iз застосуванням нового поколiння обладнання для теплової обробки та дрiбнодисперсного подрiбнення. Встановлено iснування прихованих форм хлорофiлiв. Показано, що застосування зазначених iнновацiй дозволяє додатково вилучити хлорофiли iз прихованої форми (в 2…2,3 рази бiльше) Ключовi слова: хлорофiлвмiснi овочi, комплекс БАР, оздоровчi нанопродукти, паротермiчна обробка, механолiз, прихованi форми хлорофiлiв Определен комплекс БАВ хлорофиллсодержащих овощей и разработаны оздоровительные нанопродукты с высоким содержанием хлорофилла. Как инновацию использовано комплексное воздействие на сырье процессов паротермической обработки и механолиза с применением нового поколения оборудования для тепловой обработки и мелкодисперсного измельчения. Установлено существование скрытых форм хлорофиллов. Показано, что применение указанных инноваций позволяет дополнительно извлечь хлорофиллы из скрытой формы (в 2…2,3 раза больше) Ключевые слова: хлорофиллсодержащие овощи, комплекс БАВ, оздоровительные нанопродукты, паротермическая обработка, механолиз, скрытые формы хлорофиллов

The Development of New Method of Production of Healthy Ice-Cream-Sorbet of Fruits and Vegetables With a Record Bas Content

Погарська

et al. 2018

EUREKA: Life Sciences

Self Cite

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.