Abstract
This paper reports the development of nanotechnology for processing vegetables (spicy and carotene-containing ones) into frozen cryoadditives – enrichers with biologically active substances (BAS), as well as natural protein health snacks containing them. An innovative method proposed for obtaining vegetable nano additives involves the use of deep processing of raw materials. The method is based on a complex effect exerted on raw materials by cryo-processing and cryomechanodestruction, making it possible not only to preserve the BAS of fresh vegetables but also to transform them into a nanostructured form in order to fully reveal the biological potential of the raw materials. The resulting nano additives made from vegetables have no analogs. The BAS mass fraction in the produced frozen cryoadditives is 3.0...3.2 times larger than that in the starting fresh raw materials. Vegetable-based cryoadditives that are used in the manufacture of snacks are not only the BAS carriers but also perform the functions of structure-forming agents, gel-forming agents, colorants, thereby making it possible to produce high-quality health products and eliminate the need for food additives. Applying the vegetable-based frozen cryoadditives enrichers with biocomponents has made it possible to devise a new generation of natural protein snacks for healthy eating. The protein base used included nano additives made from legumes (peas) and soft salt cheese, which are distinguished by a high content of complete protein and are easily digestible. The new protein-vegetable snacks differ from conventional ones in the high content of β-carotene, phenolic compounds, tannins; 100 g of the product may satisfy about 30 % of the daily protein needs. The devised snacks are a new type of natural wellness products that are made without the use of artificial food additives and are recommended for industrial production.
Highlights
The relevance of our study is predetermined by attempts to address a global problem of the reduced immunity of the population [1], caused by unbalanced nutrition [2], and a deficiency of biologically active phytocomponents [3] and protein in diets (2 times less than the norms recommended by the International Health Organization FAO/WHO) [1, 4].There are issues related to hunger [5]
It has been established that the enzymatic processes during the cryogenic treatment of vegetables occur differently depending on the freezing rate and the final temperature in frozen products
We have found that the activation of oxidative enzymes when freezing vegetables using different freezing speeds up to –18 °С inside a product is 1.3...1.4 times larger than that in the starting raw materials); an even greater activation of enzymes was detected when frozen vegetables were crushed, by 2.5...4.0 times
Summary
The relevance of our study is predetermined by attempts to address a global problem of the reduced immunity of the population [1], caused by unbalanced nutrition [2], and a deficiency of biologically active phytocomponents [3] and protein in diets (2 times less than the norms recommended by the International Health Organization FAO/WHO) [1, 4]. The problem is complicated by the general deterioration of the environmental situation [7] and the spread of the global pandemic related to COVID-19. It is possible to increase the immunity of the population by eating healthy foods with a high content of biologically active substances, in particular vitamins (especially, antioxidant series: C, E, β-carotene), chlorophyll. The main source of those BASs is fresh and frozen fruits, berries, vegetables, medicinal and spicy-aromatic plant raw materials, as well as additives and products made from them [9]
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