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BACKGROUND: Research on changes in the content of monomeric and dimeric phenolic compounds and their amount during freezing and storage of semi-finished products is relevant because the varieties of endive Cichorium endivia, which have many useful elements, are applicable for medical and dietary nutrition. AIM: This article aimed to analyze the kinetics of the oxidation and hydrolysis reactions of phenolic compounds of three varieties of endive during freezing and storage. MATERIALS AND METHODS: The total content of phenolic compounds and the amount of phenolcarboxylic acids and flavonoids in fresh vegetables and semi-finished products from Russian varieties Kruzhevo and Elvira endive, as well as the Italian variety Kornetto K-56, were determined by spectrophotometry in fresh endive after harvesting, then after homogenization, freezing, and periodically in the process of low-temperature storage. RESULTS: Kinetic dependencies of changes in the content of phenolic compounds on the duration of storage of semi-finished products from endive varieties Kruzhevo, Elvira, and Kornetto K-56 in a frozen state were revealed. The constants of the reaction rate (pseudo-first order) of the change in the content of the studied substances during storage of endive semi-finished products were calculated. To reduce the loss of cell sap during defrosting to maintain the amount of phenolic compounds during storage of endive semi-finished products, adding pectin in the homogenization stage at an amount of 3.0% by weight of the homogenized endive of the varieties under study is recommended. CONCLUSIONS: During storage of endive, phenolic compounds are preserved to the maximum, and cell sap losses are reduced within 180 days in the Elvira and Kruzhevo varieties, and within 150 days in the Kornetto K-56 variety. The frozen semi-finished product from homogenized endive of the studied varieties is recommended for use in healthy nutrition technologies, particularly in the production of low-calorie drinks and bakery and confectionery products.
BACKGROUND: Research on changes in the content of monomeric and dimeric phenolic compounds and their amount during freezing and storage of semi-finished products is relevant because the varieties of endive Cichorium endivia, which have many useful elements, are applicable for medical and dietary nutrition. AIM: This article aimed to analyze the kinetics of the oxidation and hydrolysis reactions of phenolic compounds of three varieties of endive during freezing and storage. MATERIALS AND METHODS: The total content of phenolic compounds and the amount of phenolcarboxylic acids and flavonoids in fresh vegetables and semi-finished products from Russian varieties Kruzhevo and Elvira endive, as well as the Italian variety Kornetto K-56, were determined by spectrophotometry in fresh endive after harvesting, then after homogenization, freezing, and periodically in the process of low-temperature storage. RESULTS: Kinetic dependencies of changes in the content of phenolic compounds on the duration of storage of semi-finished products from endive varieties Kruzhevo, Elvira, and Kornetto K-56 in a frozen state were revealed. The constants of the reaction rate (pseudo-first order) of the change in the content of the studied substances during storage of endive semi-finished products were calculated. To reduce the loss of cell sap during defrosting to maintain the amount of phenolic compounds during storage of endive semi-finished products, adding pectin in the homogenization stage at an amount of 3.0% by weight of the homogenized endive of the varieties under study is recommended. CONCLUSIONS: During storage of endive, phenolic compounds are preserved to the maximum, and cell sap losses are reduced within 180 days in the Elvira and Kruzhevo varieties, and within 150 days in the Kornetto K-56 variety. The frozen semi-finished product from homogenized endive of the studied varieties is recommended for use in healthy nutrition technologies, particularly in the production of low-calorie drinks and bakery and confectionery products.
Common chicory (Cichorium intybus L.) is widely known as a food plant. However, in folk medicine in many countries, the roots and leaves of chicory are used as a choleretic, anti-inflammatory, hypoglycemic agent. In this regard, a promising direction of research is a detailed study of the biological characteristics and chemical composition of this plant in order to substantiate its use for therapeutic and prophylactic purposes. The article presents an analysis of the available information on the botanical classification and biological characteristics, agricultural technology, chemical composition and the use of the aerial part of the cultivated common chicory in scientific and folk medicine. Possible resources for collecting chicory leaves are wild-growing populations, as well as varieties of root chicory, which is grown in Russia as an industrial crop. Under natural conditions, chicory occupies disturbed habitats characterized by low soil fertility, pollution with heavy metals, and increased competition with other ruderal plants. While in the conditions of culture, the best agroecological conditions for growing plants are provided, accelerating their development and contributing to accumulation of biologically active substances in greater quantities, compared with wild ones. In this regard, a promising direction of research is to study the influence of various factors (illumination, temperature, weather conditions, agrotechnical measures, varietal characteristics, growth regulators) on the content, qualitative composition and dynamics of the accumulation of biologically active compounds in the leaves of cultivated common chicory.
Marinating is one of the most common ways of processing vegetable raw materials. The use of new, non-traditional types of raw materials, in particular root chicory, should be considered as one of the directions for expanding the assortment of marinated products, increasing its consumer properties. Researches in this direction were conducted in 2018 on the basis of the Department of Technology for storing and processing fruits and vegetables of the Federal State Budgetary Educational Institution of Higher Education of the Russian State Agrarian University-Moscow Agricultural Academy named after K.A. Timiryazev. The object of research was the root chicory varieties Yaroslavsky. The scheme of experience included biochemical studies of raw materials, laboratory production of weakly acidic and acidic pickles using in the formulation of acetic essence, wine and apple vinegar, organoleptic and biochemical studies of the finished product. Studies have shown that the production of pickled products from chicory allows you to get products with high organoleptic characteristics. Improving the quality of pickled products is promoted by replacing the vinegar essence with apple or wine vinegar in the recipe - the taste becomes less sharp, the aroma is enriched with fruit tones. Neutral taste of chicory with a slightly bitter aftertaste is optimally combined with the high content of acetic acid (up to 0.9%), characteristic of sour pickles. Sour marinade using tartaric acid in the recipe according to the results of tasting received the highest score - 9.8 points on a 10-point scale.
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