Abstract
The aim of the work is to develop the new method of deep processing of spicy vegetables (ginger root, garlic, celery root, horseradish root) that gives a possibility to fully conserve volatile aromatic substances (ethereal oils, ketones, aldehydes, esters) and other biologically active substances (BAS) – phytocomponents of vegetable raw materials. At the same time this method gives a possibility to extract their hidden forms (bound in nanocomplexes with biopolymers, BAS) in the free soluble active form at receiving healthy semi-products (in puree form) and food products in the freely assimilated – nanosize form. For attaining this aim, cryogenic “shock” freezing and fine-dyspersated comminution using liquid and gas-like nitrogen with the modern equipment for cryo-processing and fine-dyspersated comminution was used as an innovation. There was developed the new method of getting healthy supplements and products of spicy vegetables (roots of ginger, celery, horseradish, garlic), cryo-processed using cryogenic liquid of liquid and gas-like nitrogen in the cryogenic fast-freezing apparatus and fine-dyspersately comminuted with the high content of aromatic phytosubstances, especially ethereal oils and other BAS, especially low-molecular phenol compounds, polyphenols, ascorbic acid and prebiotics. The new method of deep processing of spicy vegetables is based on the complex effect of processes of cryo-destruction, mechanodestruction and non-fermentative catalysis on raw materials at fine-dyspersated comminution. It was established, that at cryogenic “shock” freezing there takes place not only complete conservation of vitamins, aromatic substances, but their more complete extraction from the bound hidden form with biopolymers and BAS in the free one (1,7…2,5 times more that extracted from free vegetables). The quality of spicy vegetables 1,7…2,5 exceeds the quality of fresh vegetables and analogues. The essentially more effect of extracting hidden forms of aromatic substances and other BAS was revealed at low-temperature fine-dyspersated comminution of cryo-processed spicy vegetables. It was demonstrated, that at fine-dyspersated comminution there takes place 1,7…3,2 times more full extraction of hidden forms of low-molecular BAS than in fresh vegetables. Using new types of fine-dyspersated puree of spicy vegetables, there is developed the line of high-quality products for healthy nutrition with the stable texture and long storage life (juice nanodrinks, sauces-dressings, sauces-deeps, salted fillings for confectionary products, snacks, milk-vegetable products).
Highlights
The one of main sources of vegetable biologically active substances (BAS) is spicy vegetables (SV), especially, roots of celery (“golden root”), ginger, horseradish, garlic [1]
The essential share of healthy products is recommended for both manufacturing at big enterprises of food industry and institutions of restaurant business, culinary and confectionary workshops of super-markets and in individual nutrition of the population
It was established, that cryogenic “shock” freezing of spicy vegetables, cut in pieces, with the high speeds to the temperature within a product –32...–35 oС using liquid and gas-like nitrogen provides the complete conservation of vitamins, aromatic substances, phenol compounds, polyphenols and other BAS
Summary
The one of main sources of vegetable BAS is spicy vegetables (SV), especially, roots of celery (“golden root”), ginger, horseradish, garlic [1] These types of SV are considerably remarkable among other types of vegetable raw materials because of the high content of aromatic substances, phenol compounds and other healing substances and are used in nutrition of the population of many countries throughout the world. According to the data of scientists of medical institutions of leading countries, unsaturated aromatic phytocomponents, low-molecular and high-molecular phenol compounds have many diverse protective regulatory functions [1] They include purification (detoxication and removal of harmful and toxic substances from the human organism), regulation of the acid-alkaline pH-balance and level of hormones in the human organism. At the same time they are remarkable for improving the immunity and anti-bacterial, geroprotective effect and strengthening of cardiac and cerebral vessels, blocking of free oxidative radicals in the human organism
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