The influence of filtration process on the content of minerals in the functional beverage of adaptogenic action

This work aimed to develop the technology for the production of functional food ingredients (FFI) with hypoglycemic and hypocholesterolemic action. These are organic forms of zinc and chromium and complex of bilberry polyphenols sorbed on brown buckwheat flour. Soy protein isolate hydrolysate was obtained using pancreatin as an enzymatic agent. The hydrolysis was conducted at 50-52°C for 3 hours. The product was then pasteurized at 75°C for 20 min. Organic forms of zinc and chromium were obtained by mixing the hydrolysate with zinc chloride and chromium chloride water solutions followed by micro- and nanofiltration. The bilberry fruits polyphenols were sorbed on the buckwheat flour by mixing them. The mixture was then centrifuged, the precipitate was lyophilized. Organic sources of zinc and chromium were included in the composition of specialized food product (SFP) for patients with metabolic syndrome (MS) as FFI. The introduction of the product into the hypocaloric diet of MS patients led to improvements in lipid metabolism. In essence, lowered total cholesterol decreased low-density lipoproteins and triglycerides levels, lowered atherogenic coefficient. During in vivo study hypoglycemic properties of FFI (bilberry polyphenols complex with buckwheat flour) were established. Experimental mice had significantly lower glucose, glycated haemoglobin and relative liver weight on the background of FFI consumption. Firstly, the obtained data proves the possibility to extract, concentrate and save beneficial properties of polyphenols through their sorption on the biopolymer plant matrices. Secondly, the obtained data proves the prospects of the use of essential microelements organic forms for preventive diet therapy.

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Plant-based functional food ingredients: zinc, chromium and bilberry polyphenols complexes

Зорин

Мазо

Петров

et al. 2021

IOP Conf. Ser.: Earth Environ. Sci.

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The development of a functional adaptogenic beverage, using plant extracts of Centella asiatica and Hoodia gordonii

Хасанов

Матвеева

Gruzd

2021

IOP Conf. Ser.: Earth Environ. Sci.

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A functional beverage of adaptogenic action based on plant raw materials was developed using dry plant extracts of Centella asiatica and Hoodia gordonii to impart functional and biologically active properties. An organoleptic analysis, namely, the free profiling method, was used to compose the beverage recipe. Based on the constructed profilograms, the optimal ratio of the blend of juices and teas, which is 1: 0.65, was chosen. In beverage, the basic physicochemical parameters of the finished functional drink are determined, such as: solids content, total (titratable) acidity, hydrogen index (pH) of coloring substances (anthocyanins), macronutrients (Na, K, Mg, Ca) and trace elements (Fe, Cu, Zn, Mn). In accordance with the requirements of the technical regulation of Customs Union 021 “On Food Safety”, the adaptogenic beverage was tested for the content of toxic elements: arsenic (As), cadmium (Cd), lead (Pb), mercury (Hg). As a result, the content of toxic elements doesn’t exceed the maximum permissible concentration. In the scientific work, we determined the shelf life of a functional beverage of adaptogenic and anti-alcohol action. Using the accelerated shelf life testing method (ASLT), which is based on the Arrhenius model, we determined the shelf life of the beverage = 3.7 months.

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The influence of filtration process on the content of minerals in the functional beverage of adaptogenic action

Cited by 2 publications

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Plant-based functional food ingredients: zinc, chromium and bilberry polyphenols complexes

Plant-based functional food ingredients: zinc, chromium and bilberry polyphenols complexes

The development of a functional adaptogenic beverage, using plant extracts of Centella asiatica and Hoodia gordonii

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