Optimization of technological parameters of the ultrasonic extraction process when producing functional purpose drinks

Marina Manukovskaya,Irina Shchetilina,Yulia Pisklyukova,A Lukyanov,V Mladenovic,P.D Tung,M Petkovic,S Antipov,E.H Abderrazzak

doi:10.1051/e3sconf/202127903023

Marina Manukovskaya, Irina Shchetilina + Show 7 more

Open Access

https://doi.org/10.1051/e3sconf/202127903023

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Abstract

In this experimental work, the method of ultrasonic extraction was used to intensify the preparation of the extract. The maximum extraction of nutrients during the preparation of extracts with the maximum preserved initial bio-corrective effect on the body is possible with the help of ultrasonic extraction. The article presents experimental data on the determination of the content of macronutrients in the obtained drinks, such as potassium, sodium, calcium, magnesium, which, in comparison with other nutrients, are the most stable during the production and storage of drinks. As a result of experimental studies, it was found that, in comparison with control samples, the content of macronutrients in drinks prepared using the ultrasonic extraction method increases by 45 %, which makes up the body’s daily need for these nutrients from 3 % to 25 %. In drinks prepared using ultrasonic extraction, the vitamin C content increases by 50 %, and meets the daily requirement by 100 %. The values of antioxidant activity in samples prepared using the method of ultrasonic extraction exceed the control samples by 45-50 %. The studies carried out prove the high biological value of beverages.

Highlights

Organization of nutrition, taking into account the replenishment of the body's needs in the main essential substances, macro- and microelements is an urgent task of the modern food industry
The solution to this problem is possible with the maximum full use of the available raw materials and their bio-correcting potential, which is significantly reduced in the technological process due to thermal, mechanical, and chemical influences [1]
The ultrasonic technique accelerates the process of extracting biologically active substances from raw materials, which contributes to the achievement of a certain technological effect [2, 3]

Summary

Introduction

Organization of nutrition, taking into account the replenishment of the body's needs in the main essential substances, macro- and microelements is an urgent task of the modern food industry. The solution to this problem is possible with the maximum full use of the available raw materials and their bio-correcting potential, which is significantly reduced in the technological process due to thermal, mechanical, and chemical influences [1]. The ultrasonic technique accelerates the process of extracting biologically active substances from raw materials, which contributes to the achievement of a certain technological effect [2, 3].

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