Abstract
Relevant issues have been considered regarding a method for increasing the biological value of vegetable carrot juice. The expediency of treatment of carrots with electrochemically activated (ECHA) water during storage has been substantiated. We investigated influence of acid-base conditions of vegetable juice on the activity of glutamate decarboxylase enzyme. It was found that pH values in the range of 5.4...6.0 contribute to the release of the enzyme with maximum activity. Studies showed that one can increase the amount of γ-aminobutyric acid in plant tissues by changing the metabolism in raw materials. We studied influence of temperature and exposure time of raw materials on the rate of conversion of glutamic acid to γ-aminobutyric acid (GABA). A pattern was revealed in an increase in the activity of glutamate decarboxylase at changes in aerobic and anaerobic conditions of exposure of raw materials for 24 hours. It was found that exposure of vegetables for 10...60 min in a rarefied atmosphere at the relative humidity of 95 % does not affect changes in dry matter. We substantiated a choice of the pressure supply mode for conversion of glutamic acid of plant materials to γ-aminobutyric acid (GABA). It was proven that the method of exposure of raw materials at multiple changes in cycles of increase and decrease of pressure makes it possible to obtain finished products (juices, drinks, etc.) with the increased content of γ-aminobutyric acid. We proposed a method of treating raw materials for production of vegetable juices and beverages with the increased content of γ-aminobutyric acid based on a set of analytical studies, experimental studies, and mathematical calculations. The study indicated the expediency of producing vegetable juices and functional drinks. One can implement it at canning processing enterprises
Highlights
Fruit and vegetable can factories store large quantities of plant raw materials in fresh form to ensure rhythmic operation during the off-season
We found that the treatment of carrots with electrochemically activated (ECHA) water did not reduce the content of vitamin C, but rather prevented its losses during storage
We studied the influence of temperature and exposure time of raw material to select optimal conditions, which contribute to an increase in the content of γ-aminobutyric acid in raw material during treatment with pulsating pressure (Fig. 3, 4)
Summary
Fruit and vegetable can factories store large quantities of plant raw materials in fresh form to ensure rhythmic operation during the off-season. Γ-aminobutyric acid takes part in regulation of a physiological state of the nervous system It affects activity of neurons and synaptic transmission in them, causing an inhibitory effect, that is, it plays a role of a neurotransmitter. Γ-aminobutyric acid helps to improve language and to restore memory for stroke survivors at doses of 0.5 to 2 g per day It reduces the blood sugar content at the same dose, and it is capable of lowering blood pressure and maintenance of cardiac function at doses of 3 g per day. It is expedient to carry out studies for implementations to optimize the technology of obtaining of products with an increased content of γ-aminobutyric acid in fruit and vegetable canneries
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