Abstract
The issue relatedto removing heavy and radioactive metals from the body is relevant all over the world. Chemical preparations for removing heavy metals and radionuclides are not effective enough, causing the depletion of trace elements in the body. It is effective to use substances contained in natural foods that do not cause side effects and provide for protective action. These substances include pectin, safe natural detoxifying agents that remove toxins from the body. When processing fruits and vegetables, pectin remains in the pomace thatis valuable for obtaining competitive products. There are techniques to produce pectin from plant raw materials by using enzymes that are harmless to health. The use of pectin concentrates in combination with dairy raw materials makes it possible to obtain biologically complete products with functional properties. A concentrate containing 5 %of pectin was used in the study reported in this paper. Raw materials were studied in terms of important indicators of their quality and safety, to determine their suitability and further use in yogurt technology. The formulations of yogurts have been devisedinvolving the application of low-esterified beet pectin concentrate, whose degree of etherification is 34.7 % and the complex-forming capacity is 290 mg Рb2+/g. It has been established that the most optimal sample contains pectin in the amount of 0.5 % per milk mass. To preserve the vitamin composition, the yogurts were prepared under the classic pasteurization regime of 72 to 75 °C with a 20 s aging. In the future, the industrial implementation of the devised technologies and formulations of pectin-containing dairy products could provide the population with products that have functional properties and contribute to the prevention of socially significant diseases
Highlights
Given the current rapid development of industry, transport, intensive mining, active chemicalization of agriculture, the environmental conditions of human habitation are deteriorating dramatically: in the air, water, soil
The largest number of lactic acid bacteria remained in yogurts prepared according to formulations No 2, 5, 8, which corresponds to 0.5 % of the pectin of beet concentrate per the mass of milk
Our experimental study has identified the gel-forming, complex-forming abilities of pectin concentrate made from the “Avantage” variety sugar beet
Summary
Given the current rapid development of industry, transport, intensive mining, active chemicalization of agriculture, the environmental conditions of human habitation are deteriorating dramatically: in the air, water, soil. In addition to radioprotective and detoxifying properties, clinical studies have shown the capability of pectin to reduce allergic effects associated with the environmental situation, adjust metabolism and digestive function. In this case, low-esterified pectin substances demonstrate the best complex-forming properties. Low-esterified pectin substances demonstrate the best complex-forming properties Such substances can improve the effectiveness of certain drugs, reduce their toxic effects on the body, and eliminate some side effects. The use of low-esterified pectin in the production of dairy products opens wide prospects for the creation of biologically complete, fundamentally new safe foods with pronounced functional properties
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