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Abstract
Today, the healthy nutrition market is one of the most promising market niches; modern consumers increasingly claim fortified products for their diets. One of the ways to increase the biological and physiological value of products is their enrichment with extracts of plant origin. The aim of the work was to study the influence of various factors on the process of hawthorn fruit extraction and determine the optimal parameters of the technological process. The study objects were hawthorn fruit extracts produced by the statistical method of maceration (with stirring). In the extracts obtained, there were determined the quantitative content of tannins and pectin substances, dietary fiber and vitamins. Currently, the global health and wellness food market is steadily growing due to changes in consumer behaviour patterns and developing of healthy self-consciousness. The studies conducted by the authors have shown that extracting of plant materials and the efficiency of biologically active substances extraction are influenced by the following factors: the extractant pH, grinding type and size of raw materials and process parameters. The optimal technological regimes have been established. They are the extraction temperature of 60 °C and extraction time of 30 minutes. The appropriate grinding size of dry hawthorn fruit has been determined to be up to 2.8 mm of a particle. In case of milk being an extractant, a high extraction dynamic of pectic substances and dietary fibers was observed. So, the hawthorn milk extract has been revealed to have higher organoleptic characteristics.
Highlights
The global health and wellness food market is steadily growing due to changes in consumer behaviour patterns and developing of healthy self-consciousness (Nikolaev, 2012)
The experiments have shown that the nature of the extractant, temperature regime of the extraction process have a considerable impact on the yield of extractable substances (Figure 3)
It was not casein that interacted, but shell protein that had larger contact surface with water, which reduced the diffusion coefficient; and mixing the extracting raw materials lead to mechanical destruction of hawthorn fruit tissue and mixing colloidal particles, which made the process of separation of the mixture after extraction more difficult
Summary
The global health and wellness food market is steadily growing due to changes in consumer behaviour patterns and developing of healthy self-consciousness (Nikolaev, 2012). Food products, combining a fairly complete set of vitamins and minerals with other biologically active substances, such as dietary fiber, pectic substances and phospholipids, are appearing on the market. Sometimes the content of some enriching additives in one product is undesirable or impossible due to their taste incompatibility, instability or undesirable interactions with each other (Kukharenko et al, 2008). One solution to this problem is to use food fortification with plant extracts. Extraction is the most acceptable way to obtain biologically active substances from plant materials with respect to efficiency and rationality and provides the maximum yield of biologically active substances that increase the physiological value of the product enriched (Lyapin et al, 2009).
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