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

Pavlyuk, Raisa; Погарська, Вікторія Вадимівна; Mikhaylov, Valeriy; Бессараб, Олександр Семенович; Radchenko, Ludmila; Pogarskiy, Aleksey; Telenkov, Oleksandr; Radchenko, Anna

doi:10.15587/1729-4061.2018.127158

Cited by 4 publications

(4 citation statements)

References 15 publications

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“…In accordance with this indicator, the products that were obtained after peeling for 20-40 s had the unsatis-factory quality. The products that were peeled from 60 to 100 s had satisfactory quality (3)(4)(5). The samples that were peeled for 120 or more seconds had high indicators of culinary quality.…”

Section: Results Of Studying the Influence Of Parameters Of Hydrothermentioning

confidence: 99%

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Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production

Liubych

Novikov

Polianetska

et al. 2019

EEJET

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Section: Results Of Studying the Influence Of Parameters Of Hydrothermentioning

confidence: 99%

“…The health-promoting products that are high in chlorophyll, obtained as a result of innovative ways of steam and heat treatment have high consumer properties [4].…”

Section: Introductionmentioning

confidence: 99%

Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production

Liubych

Novikov

Polianetska

et al. 2019

EEJET

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“…A clorofila exerce diversas funções protetoras e reguladoras nos seres vivos, destacando-se as propriedades antioxidantes, anti-inflamatórias, antimicrobianas e antimutagênicas. 66 69 e em pó de cascas de frutos de Opuntia ficus-indica (87,82mg/100g) 56 . É importante destacar a dificuldade de padronizar comparações, uma vez que os resultados são influenciados por fatores como o gênero, as espécies, os estágios de maturação, a idade da planta e métodos utilizados na extração e quantificação.…”

Section: Análisesunclassified

Estudo da estabilidade da farinha de palma (Opuntia ficus-indica (L.) Miller) armazenada em sachês de alumínio / Stability study of palm flour (Opuntia ficus-indica (L.) Miller) stored in aluminum sachets

Xavier¹,

Freitas²,

Souza³

et al. 2021

BJDV

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RESUMOObjetivo: avaliar a estabilidade química, microbiológica e teor de bioativos de farinhas de cladódios da palma, acondicionadas em sachês de alumínio e armazenadas em temperatura ambiente. Métodos: cladódios jovens de palma foram cortados e secos em estufa a 60ºC ± 5ºC/ 72h para a produção da farinha F0 (não armazenada) e farinhas F1 e F2 (acondicionadas em sachês de alumínio e armazenadas em temperatura ambiente, durante 15 e 30 dias, respectivamente). Realizou-se análises químicas, microbiológicas (Bacillus cereus, Escherichia coli e Salmonella sp) e determinação de bioativos nos cladódios e nas farinhas. Resultados: Os parâmetros avaliados mostraram que as farinhas em sua maioria apresentaram maiores valores (p<0,05) quando comparados aos cladódios in natura. Quanto à estabilidade no armazenamento, observou-se que os sachês de alumínio promoveram pouca variação nos parâmetros das farinhas F1 e F2, chegando a umidade e acidez não diferirem (p>0,05) de F0 e carotenoides totais e vitamina C da F2 apresentarem maiores (p<0,05) teores que a F0. Destacam-se também os teores (mg/100g) de flavonoides amarelos (292,42, 145,21 e 98,39) e clorofila total (97,37, 71,61 e 68,69). Os resultados das análises microbiológicas cumpriram com a qualidade sanitária. Conclusão: O armazenamento em sachês de alumínio da farinha de palma mostrou-se um processo eficaz, mantendo compostos nutricionais e funcionais, sendo uma ferramenta importante a ser utilizada na promoção da saúde.

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“…There was offered in the work to use cryo-processing and dyspersated communition of fruit-vegetable raw materials as a technological method at developing technologies of fruit-vegetable additives for healthful desserts. For this aim there was used cryogenic "shock" freezing, using liquid and gas-like nitrogen, and low-temperature comminution [2,10,13,14].…”

Section: Introductionmentioning

confidence: 99%

Development of New Method of Production of Healthful Cottage Cottage Cheese Desserts With Using Vegetable Additives in the Form of Cryopastes and Extracts

Pogarskaya

Pavlyuk

Балабай

et al. 2019

EUREKA: Life Sciences

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The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products. There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts. The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives. Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition. The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term. There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.

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

Cited by 4 publications

References 15 publications

Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production

Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production

Estudo da estabilidade da farinha de palma (Opuntia ficus-indica (L.) Miller) armazenada em sachês de alumínio / Stability study of palm flour (Opuntia ficus-indica (L.) Miller) stored in aluminum sachets

Development of New Method of Production of Healthful Cottage Cottage Cheese Desserts With Using Vegetable Additives in the Form of Cryopastes and Extracts

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

Cited by 4 publications

References 15 publications

Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production

Improvement of the process of hydrothermal treatment and peeling of spelt wheat grain during cereal production

Estudo da estabilidade da farinha de palma (Opuntia ficus-indica (L.) Miller) armazenada em sachês de alumínio / Stability study of palm flour (Opuntia ficus-indica (L.) Miller) stored in aluminum sachets

Development of New Method of Production of Healthful Cottage Cottage Cheese Desserts With Using Vegetable Additives in the Form of Cryopastes and Extracts

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