Modern aspects of using secondary plant-based raw materials in food production

Many recent researches in vitro and in vivo proved the large therapeutic potency of non-toxic anthocyans in anti-inflammatory, anti-infective, anti-oxidative actions. Anthocyanin is a natural phenolic colorant approved in many countries. A reason why the world market of natural food colorants is reduced is because fruit and berry raw materials are expensive. Yet the fruit and berry raw materials are extracted with significant losses and by-products. This constitutes around 23-45% of the whole amount of berries processes in the Russian Federation. Thus, a priority direction of the food industry is a development of technologies allowing to use precious berry pomace with high bioactive compounds, i.e. anthocyans, organic acids, pectin. The aim of the research is to extract food colorant from the pomace of Vaccínium myrtíllus and Vaccínium vítis-idaéa to identify individual anthocyanin pigments. The food safety and composition of the pomace of Vaccinium myrtillus and Vaccinium vitis-idaea as raw material for food colorant extraction were found. Individual anthocyanin pigments of anthocyanin extracts were identified through the method of high-performance liquid chromatography. Cyanidin-3-galactoside was found in the extracts of berries (85,6 %) and pomaces (81,2%) of Vaccinium vitis-idaea. Fifteen compounds were identified in the extracts of Vaccinium myrtillus. The major ones were delphinidin-3-glucoside (13,4 %), delphinidin-3-galactoside (12,4 %), and cyanidin-3-glucoside for the fresh berries. As for the pigments of its pomaces, they were delphinidin-3-glucoside (15,3 %), delphinidin-3-galactoside (14,7 %), and delphinidin-3-arabinoside (10,5 %). Hence, there are more anthocyanin pigments in the extracts of pomaces, than in those of the fresh berries with identical compounds – 24,7 % more for Vaccinium myrtillus and 11,1 % more for Vaccinium myrtillus. The possibility to extract anthocyanin pigments from by-products of the local fruit and berry raw materials – i.e. of Vaccinium myrtillus and Vaccinium vitis-idae ones – and identify them is discussed.

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“…Composition of the samples of the pomaces are presented in the table 1. The data obtained matches with those of the literature [19].…”

Section: Resultssupporting

confidence: 90%

Secondary raw materials of agricultural processing companies as a source of anthocyanin colorants

2020

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“…Therefore, research aimed at developing a technology for producing flour confectionery products of increased nutritional value is acquiring special relevance. This scientific study is consistent with the state policy in the field of healthy nutrition, within which the main task is to develop the production of food products enriched with essential components, functional products, dietary (therapeutic and prophylactic) food products and dietary supplements [1,2,3,4,5,6,7].…”

Section: Introductionsupporting

confidence: 80%

Development of waste-free production technologies for the food industry

Kolman

Иванова

Glotova

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article is devoted to the research of processed raw materials and the development of flour confectionery products on their basis. Since flour confectionery products are currently in high demand among the population of the Russian Federation, the main disadvantages of which are the high nutritional value and the absence of dietary fiber, water-soluble vitamins, and minerals in the chemical composition of this product, which the human body needs for normal functioning. Therefore, research aimed at developing a technology for obtaining flour confectionery products of increased nutritional value is acquiring special relevance. Based on the data carried out, it was revealed that the defatted viburnum oil meal is a promising source of dietary fiber and protein. It is proposed to obtain powder from viburnum oil meal. A recipe and a technological scheme for the production of sandy semi-finished product with viburnum opulus oil meal have been developed. The regulated indicators of the quality of the sandy semi-finished product with the common viburnum meal (physicochemical, microbiological, organoleptic) have been determined.

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Modern aspects of using secondary plant-based raw materials in food production

Cited by 2 publications

References 7 publications

Secondary raw materials of agricultural processing companies as a source of anthocyanin colorants

Secondary raw materials of agricultural processing companies as a source of anthocyanin colorants

Development of waste-free production technologies for the food industry

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