BAS Content Research Articles

The study of the total antioxidant capacity of St. John’s Wort (Hypericum perforatum L.) herb

Aim. To determine the total antioxidant capacity of St. John’s Wort herb. Materials and methods. The content of phenolic compounds, anthraquinone derivatives, flavonoids, and derivatives of hydroxycinnamic acids was determined by the spectrophotometric analysis, while organic acids were identified by the alkalimetric method; the antioxidant activity of extracts obtained was evaluated by the potentiometric method. Results and discussion. The total antioxidant capacity of St. John’s Wort herb was 91.35 mmol-equiv/m dry weight, the total content of phenolic compounds was 22.70 mg of gallic acid/mL, anthraquinone derivatives – 0.46 mg of hyperecin/mL, flavonoids – 8.10 mg of rutin/mL, derivatives of hydroxycinnamic acids – 7.90 mg of chlorogenic acid/mL and organic acids – 10.80 mg of citric acid/mL in St. John’s Wort herb extracts obtained during the sequential exhaustive extraction. The correlation analysis showed a very high positive correlation between the antioxidant activity and the total content of phenolic compounds, flavonoids, hydroxycinnamic acid derivatives in St. John’s Wort herb extracts. Conclusions. The total antioxidant capacity of H. perforatum herb was 91.35 mmol-equiv./m dry weight. The results of the analysis of the BAS content and the antioxidant activity of H. perforatum herb extracts revealed that the aqueous extract had a significant content of phenolic compounds, flavonoids, hydroxycinnamic acids, organic acids and the antioxidant activity, while anthraquinone derivatives dominated in 96 and 60 % EtOH extracts. The quantitative analysis showed that flavonoids and hydroxycinnamic acids dominated among phenolic compounds. The results can be applied in developing optimal technologies for obtaining drugs based on the extract of H. perforatum herb.

Development of technology for fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan

The object of the study is the production of the national fermented milk product “Gatyg” based on sprouts of buckwheat varieties grown in Azerbaijan. Buckwheat is one of the most important grain food crops, contains protein of high nutritional value and a significant amount of dietary fiber, vitamins B1, B2 and E, as well as minerals. Rutin and quercetin are the main antioxidants in buckwheat. Due to the high rutin content, buckwheat is used to maintain the functional capabilities of the vascular system. The biological value of buckwheat proteins is more than 90 %. A recipe and technology for the fermented milk product “Gatyg” based on buckwheat varieties grown in Azerbaijan were developed. The conducted studies allowed determining the best parameters of BAS extraction to achieve extractive substances in the extracts up to 20–25 %. The yield of flavonoids is 93 %. The content of BAS and flavonoids during the germination of buckwheat seeds, as well as the conditions for their extraction from sprouts of buckwheat grown in Azerbaijan, were studied. The quality indicators of the obtained product, enriched with sprouted buckwheat seeds, are distinguished by high taste and aromatic characteristics. It was found that it is advisable to include 7 % buckwheat sprouts in the composition of a product for therapeutic and prophylactic nutrition.

Unveiling the enhanced catalytic performance of low-Si/Al-ratio beta-zeolite on C4 alkylation combing with experiments and molecular simulations

The acidity and pore structure of zeolite catalysts play a crucial role in the selectivity and stability of C4 alkylation due to the synergistic effect of reaction activity and diffusion. Herein, the effect of three acidic beta zeolites with different Si/Al ratios on adsorption, diffusion, and catalytic performance was studied using experiments and molecular simulations. The beta zeolite with the lower Si/Al ratio leads to the faster relative diffusion of isobutane to 1-butene and the smaller adsorption amount of alkylate products. Furthermore, the diffusion of molecules in the zigzag channel along the z direction of beta zeolites is much slower than other two directions. The experimental results indicate that lower Si/Al ratio cause the higher content of strong BAS in the zeolite, resulting in the higher hydride activity and the longer catalytic lifetime. This work provides a theoretical basis for the development of high catalytic activity zeolite catalysts.

ПЕРСПЕКТИВЫ ИСПОЛЬЗОВАНИЯ РОДОДЕНДРОНА В КАЧЕСТВЕ ЛЕКАРСТВЕННОГО РАСТИТЕЛЬНОГО СЫРЬЯ

The use of a system of fundamental and applied knowledge in the field of biological resources including endemic plant species listed in the regional Red Books of the North Caucasus will allow us to determine the mechanisms of their adaptation in extreme mountain conditions. In this regard it is necessary to monitor wild species of Rhododendron caucasicum Pall. in natural ecosystems and the prospects of their practical application as BAS. The research was carried out during the period of mass flowering of plants. It has been established that the Caucasian rhododendron grows on mountain forest-meadow soils is part of the grass- rhododendron and blueberry- rhododendron communities. The analysis of the chemical composition showed a high content of BAS in the leaves: catechins-0.34-0.61, flavonols-1.15-2.23 %, ascorbic acid-15.0-19.0 %, anthocyanins 50.1-68.3 mg%. A high content of tannins was found in the stems - 12-16 %. Due to its high decorative value throughout the growing season, its rich chemical composition, this species can be a valuable biological resource for use as an ornamental, medicinal, ethereal plant, tannin-bearing plant.

CHROMATOGRAPHIC AND SPECTRAL STUDY OF ARCTIUM LAPPA AND ARCTIUM TOMENTOSUM FRUCTUS CULTIVATED IN ALTAI

Burdock is an ingredient of official and traditional medicines in different countries, its roots are used for food, biologically active additives, functional nutrition products, fertilizers, etc. A great demand led to the situation when many countries including Russia began the plant’s cultivation. Despite that, the aboveground parts of the plant including its fructus still remain expendable. At the moment, burdock fructus are officially used only in China and Japan. In Russia they are not used and studies of their chemical composition and pharmacological properties are scarce.
 The research showed that fructus of Arctium lappa and A. tomentosum cultivated in Altai using by traditional way of growing, and new of agrotechnics of cultivation contain lignans, hydroxycinamic acid, fatty acids and their derivatives, polysaccharides and anthocyanin’s. The use of a new cultivation technology increased the content of lignans and other BAS by 10–25%. Hydroxycinamic acid is one of the dominant substances in fructus by content, therefore it is possible to standardize raw material according to this parameter. The presence of methyl cis-9, cis-15-octadecadienoate and 11-Eicosenoic acid methyl ester in fructushas been discovered for the first time. Ethyl linoleate and methylfolate or methyl cis-9-octadecenoate are found to be dominant components of fatty acids and their derivatives.
 Additional studies of chemical composition, pharmacological properties, clinical approbation are needed to obtain evidence of the efficiency of burdock fructus utilization for clinical purposes and prevention.

Wine putrescine abatement by bentonites: From ideal case to practice.

Herein, we demonstrated that bentonites can be incisively used to reduce wine BAs content, especially putrescine molecules. Pioneering kinetic and thermodynamic studies of putrescine adsorption onto two commercially available bentonites (optimal concentration of 0.40gdm-3) were performed resulting in ca. 60% removal by physisorption mechanism. Both bentonites showed also promising results in more complex systems, resulting in a lower putrescine adsorption due to the competition with other molecules (as proteins, polyphenols), typically present in wines. Nonetheless, we managed to reduce the putrescine content below 10ppm both in red and white wines.

Determination of selected biogenic amines in fermented vegetables juices

Fermented vegetables and fruits are a good source of selected vitamins, antioxidants, microelements and revealed immune-boosting properties. The appropriate content of health-promoting compounds and probiotics allows you to qualify juices from fermented vegetables or fruits as better-for-you food. Notwithstanding, biogenic amines in this type of food are also detected due to the fermentation process, which may negatively affect their health-promoting properties. In this study, various biogenic amines were determined in juices obtained during the pressing of fermented vegetables (white and red cabbage, cucumbers, tomatoes, cauliflowers, celery, celery leaves, broccoli, and beetroots). The level of monamines (histamine, tyramine, tryptamine, and phenylethylamine), diamines (putrescine, cadaverine), and polyamines (spermidine and spermine) was discussed. The significant discrepancies between all the tested determined compounds as well as the sums of the BAs in tested samples, were observed. The calculated values of BAs sum varied from 6.36 mg L−1 (fermented tomato juice) to 116.52 mg L−1 (fermented cucumber juice). Among the determined amines, the majority were histamine, tyramine, putrescine, and cadaverine (from 66% to 97–98% of total biogenic amines level). Moreover, depending on the type of tested juice, the amount of histamine and tyramine in the full content of BAs was between 0.44% (for fermented red cabbage juice) and 68% (for fermented broccoli juice). According to our knowledge, this is the first time that the determination of biogenic amines in fermented vegetable juices has been studied.

Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood.

Biogenic amines in canned seafood are associated with food quality and human health. In this study, a total of nine biogenic amines (histamine (HIS), phenylethylamine (PHE), tyramine (TYM), putrescine (PUT), cadaverine (CAD), tryptamine (TRY), spermine (SPM), spermidine (SPD), and octopamine (OCT)) were used as standards. The biogenic amines of five canned seafood species (canned mud carp, canned sardine, canned mantis shrimp, canned scallop, and canned oyster) were investigated every three months for 12 months at different storage temperatures (4, 10, 25, and 30 °C). The biogenic amine contents were determined by the ultrasound-assisted dispersive solid-phase extraction method combined with reversed-phase high-performance liquid chromatography-photodiode array detection (UADSPE-RPLC-PDA). These results showed a detection rate of 100, 60, and 40% for HIS, PHE, PUT, and TYM; CAD, SPM, and SPD; OCT in all the samples, respectively. The contents of histamine and tyramine exceeded the recommended maximum limits (50 and 100 mg kg−1) in the canned mud carp and canned scallop when stored at 30 °C, indicating their potential health risks (p < 0.05). This result also indicates that low temperatures could inhibit the BAs content of canned seafood during storage. Overall, storage temperature and time can be used as the primary means to monitor and control the quality and safety of canned seafood.

Characterising the mechanism of abating biogenic amines accumulation by cocultures of Zygosaccharomyces rouxii and Tetragenococcus halophilus

In this study, we optimised the abatement of BAs accumulation during soy sauce fermentation and investigated the underlying mechanism. Tetragenococcus halophilus and Zygosaccharomyces rouxii isolates were screened from moromi based on their decarboxylase activity, acid production, and BAs-degrading ability. We found that cocultures of a T. halophilus isolate and a Z. rouxii isolate inhibited the formation of putrescine and cadaverine, leading to a reduction in the BAs content (52.36–55.05%). However, this efficiency of abatement significantly decreased, while BAs concentration increased when cocultures of other isolates were used. This was attributed to acid-stress response, community diversity, and interspecific interaction between the different communities. The positive correlation between T. halophilus and Z. rouxii was beneficial to abate BAs accumulation. PICRUSt2 analysis results showed that the abundance of BAs degradation enzymes was upregulated in bacteria but downregulated in fungi. Our study provides insights into the mechanism underlying the enhanced abatement of BAs accumulation by cocultures of T. halophilus and Z. rouxii.

Identification and quantification of anthocyanins in honeysuckle under the conditions of Tomsk Province

Background. Honeysuckle is a promising berry crop for food and medical uses, which has recently become increasingly popular. Searching for sources with high content of bioactive substances to obtain new fruit cultivars with improved chemical composition continues to be relevant. Anthocyanin content and composition in honeysuckle cultivars depend on many factors, including plant reproduction conditions (temperature and humidity). Studying chemical composition of Siberian honeysuckle cultivars grown under the conditions of Western Siberia will make it possible to identify sources of high BAS content for various uses.Materials and methods. The target materials of the study were fruits of 21 honeysuckle cultivars grown in Western Siberia before and after freezing. The qualitative and quantitative composition of anthocyanins was assessed in ethanol extracts of honeysuckle fruits using HPLC technique.Results. The content of anthocyanins was higher in the fruits of honeysuckle grown in Western Siberia compared with the published data for the same cultivars reproduced in Belgorod Province (Central Black Earth Region). After freezing, the anthocyanin level in honeysuckle fruits remained the same and in some cases even increased.Conclusions. The obtained data helped to ascertain that honeysuckle fruits reproduced in Western Siberia are valuable sources of such bioactive compounds as anthocyanins.

Innovations in the production of syrups for healthy diet

Fruits and vegetables are the most popular raw ingredients that act as a source of dietary fiber and other biologically active substances that benefit the human body. The vast majority of nutrients enter the human body with food, so the daily ration of an average person should include those useful products that can provide the body with the necessary amount of biologically active substances. Vegetable-based raw materials containing vitamins, minerals, antioxidants, dietary fibers used in the production of food products are considered a source of functional properties. A priority area of product technologies is the search for technological methods for the production of functional food products with a given biological value (high BAS and antioxidant content). The paper presents recipes and innovative technology for the production of functional syrups based on Viburnum fruits, as well as the evaluation of consumer characteristics, nutritional value and functional orientation of the corresponding products.

Biochemical characteristics of roots and quality of own-rooted planting material of grape varieties tolerant to phylloxera when using biologically active substances and hormones

The aim of the research is to conduct a comparative assessment of the biochemical status of roots and the influence of physiologically active compounds on the formation of the root system of phylloxera-tolerant grape varieties. It was established, that the hormonal status and the content of BAS in the root system of phylloxera-tolerant varieties of interspecific origin are different. It is assumed that the different survival rate of cuttings of V. vinifera L. varieties and varieties of interspecific origin are due to different hormonal status, in particular, the level of endogenous auxins and the degree of gene expression, including exogenous use of auxin drugs. On varieties of interspecific origin, with the non-root use of a solution of FAS based on cytokinin, auxin and trophic factor, in a ratio of 10:1:25, the formation of a powerful root system, an increase in the number of heel roots and the number of roots with a large diameter, an increase in the trophic potential of the elements of the root system compared with the pre-planting use of auxin preparation (NUC) is observed. this will contribute to the better development and early fruiting of root-related plants in the following years.

Prunus cerasifera Ehrh. fruits are a source of biologically active substances and high-quality feedstock for Food for Specific Health Use

From the Southern Coast collection of Prunus cerasifera Ehrh. the fruits cultivars of the Nikitsky Gardens’ breeding Medovaya, Olenka, Rumyanaya Zorka and Idilliya were distinguished by their high taste qualities and the content of BAS. According to the norms of the Russian Federation, the fruits of these cultivars belong to the group of products with a high content of potassium and cuprum; satisfactory content of magnesium and ferrum, pastilles and jams from them belong to the group of products with a satisfactory content of potassium and cuprum. Cherry plum fruits, especially dark-colored ones, are a natural complex source of antioxidants, characterized by a high content of phenolic compounds and cuprum, and a satisfactory content of ascorbic acid and zinc. The content of pectin substances in the studied cultivars is comparable to that in apples. The fruits of the Idyllia cultivar with dark-colored pulp are distinguished by the maximum accumulation of pectins - 1.14%, ascorbic acid - 9.3, phenolic compounds – 441 mg/100 g, potassium – 11239, magnesium - 464, ferrum -10.81, zinc - 10.23, cuprum - 4.17, manganese - 0.228 mg/kg. Cherry plum fruits are characterized by a high content of BAS and are suitable for use in health nutrition both in fresh form and as raw materials for Food for Specific Health Use.

TECHNOLOGY OF SEMI-FINISHED PRODUCTS BASED ONJETUSALEM ARTICHOKE AND DOGWOOD

Background. The production of food products using non-traditional plant raw materials, due to the high content of BAS, minerals and vitamins in their composition, allows significantly increase their nutritional value, rational use of local plants, expand the range of special foods. Such raw materials include Jerusalem artichoke and dogwood. However, the existing processing technologies do not allow to fully realize their general functional and technological potential. The aim of the workis to develop the technology of semi-finished product obtained with the use of Jerusalem artichoke and dogwood puree and to determine the quality and safetyindicatorsof the obtained product. Materials and methods. Jerusalem artichoke tubers of the "Ideal" variety and dog­wood (Cornusmas L.) were used. The total chemical composition of the studied products is determined by standard methods.Toxicological research was performed by atomic absorp­tion method.Radiological parameters were determined by gamma-spectrometric method. Microbiological parameters of the semi-finished product during storage were investigated by sowing method. Results. The technological scheme of the semi-finished product based on Jerusa­lem artichoke is given.The technology involves mechanical cooking of Jerusalem articho­kes and dogwood, their hydrothermal treatment, grinding, mixing in a certain ratio and hyd­rothermal treatment of the mixture. It was found that the addition of dogwood puree allows to increase the total fla­vonoid content by eight times compared to Jerusalem artichoke puree. The main macro­nutrients are Copper, Calcium, Manganese, the number of which predominates. In contrast to background of these elements, the content of Chromium is negligible. In the ash part there are trace elements, among which Ferrum plays an important role. The results of toxi­cological and radiological research showed that the semi-finished product meets the requi­rements of regulatory documentation. The method of preserving the semi-finished product by high pressure is recom­men­ded, which will ensure its microbiological safety for 30 days. Conclusion. According to the results of experimental research, it was determined that the addition of dogwood puree to Jerusalem artichokepuree in the productionof semi-finished products allows to increase the content of biologically active nutrients in the pro­duct, in particular flavonoids. The obtained semi-finished product is toxicologically safe. The use of high pressure as a method of preserving fruit raw materials is effective. The processingat values of pressure 500 MPa, temperature 25 ºC, for 15 ∙ 60 s, at which the semi-finished product meets the medical and biological requirements and sanitary standards of quality of food raw materials and food products for 30 days of storage, is the most effective. Prospects for further research are to determine the possibility of using the semi-finished product for the production of structured dessert and sauce products, especially for the category of special purpose products.

A novel aryl hydrazide nucleator to effectively promote stereocomplex crystallization in high-molecular-weight poly(L-lactide)/poly(D-lactide) blends

Enhancing the interchain CH3⋯OC interactions between poly (l-lactide) (PLLA) and poly (d-lactide) (PDLA) proves effective in promoting stereocomplex (SC) crystallization of high-molecular-weight (HMW) PLLA/PDLA blends and thus endowing SC-type polylactide (PLA) with super physicochemical properties. In this work, a novel aryl hydrazide-type nucleator N,N,N,N′-salicylic tetra(1,2,4,5-benzenetetracarboxylic acid) hydrazide (BAS) with plentiful hydrazide and hydroxyl groups was designed and applied into HMW PLLA/PDLA blends, aiming to enhance the interchain interactions by forming numerous hydrogen bonds with PLA chains. The results indicate that BAS can simultaneously improve the crystallization rate and SC crystallizaion ability of racemic blend. No matter in nonisothermal or isothermal crystallization, the fraction of SC crystallites all exhibits a substantial enhancement as the BAS content increases. More importantly, exclusive SC crystallization with a quite high crystallinity (Xc,SC= 53.0%) is achieved for the ternary blends isothermally crystallized at 160 °C, which is simultaneously accompanied by a extremely fast crystallization rate and high nucleation density. Based on FTIR analysis, the mechanism of BAS facilitated SC crystallization is interpreted to be the largely enhanced enantiomeric interchain attractions derived from the abundant hydrogen bonds between BAS and PLA. We believe this work could provide significant guidance to develop novel efficient SC-type nucleators and fabricate high-performance SC-type PLA materials.

DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTES AND EXTRACTS

The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives as fruit-vegetable cryopastes and extracts. The new method includes BAS improvers, structure creators, coloring agents of fruit-vegetable fine-dyspersated vegetable additives of fruits and vegetables in the nanopaste form. At the same time vegetable additives as extracts of natural spices are used in the composition of desserts for prolonging the storage term of cottage cheese desserts and giving healthful properties to products. There is used and developed the new method of making healthful cottage cheese desserts, based on sour-milk cheese without artificial food additives with the record content of BAS – phytocomponents with using fruit-vegetable fine-dyspersated cryoadditives that are a source of BAS, structure creators, coloring agents and with using extracts of natural spices. It is offered to use two types of vegetable additives as an innovation at producing cottage cheese desserts. The first type of additives – cryopastes of fruit-vegetable raw materials: carotene-containing vegetables (pumpkin, apricot, sea buckthorn), chlorophyll-containing ones (spinach), lemons with zest and apples. Comparing with initial raw materials, the BAS content of fruit-vegetable cryoadditives (especially, β-carotene, chlorophyll, L-ascorbic acid, soluble pectin) is higher in 2,5…3,5 times. The use of fruit-vegetable cryoadditives at producing cottage cheese desserts gives a possibility to exclude food admixtures and synthetic additives. Introduction of the second type of vegetable additives as extracts of natural spices (cardamom and coriander, balm, lemon zest) in recipes of cottage cheese desserts favors the increase of their storage term in 2 times (comparing with an analogue). Such increase is connected with the high content of natural preservatives, detoxicants and substances with the bactericidal, bacteriostatic effect (aromatic, phenol compounds, tanning substances) in the aforesaid natural spices’ composition. The new method of producing healthful cottage cheese desserts differs from traditional ones by the fact that it includes mechanic destruction of cheese grain in the nanosize easily assimilated form. Fruit-vegetable cryoadditives are used as an innovation, as a source of BAS, natural thickeners and coloring agents and also extracts of natural spices for prolonging the storage term. There are developed the recipes of three types of healthful cottage cheese desserts with cryoadditives of carotene-containing, chlorophyll-containing fruit-vegetable raw materials, and also citruses, apples and ginger. New desserts are in the easily-assimilated nanosize form, differ by the record content of natural BAS of fruits and vegetables. They exceed known world analogues by their chemical composition.

THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT

The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruits – apples, lemons with zest, vegetables – spinach, olives, pumpkin) and innovative technological methods, such as cryogenic “shock freezing” and low temperature comminution. There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic “shock” freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. The mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables that is controlled by standard chemical methods. At the same time the new method allows to extract and transform into the soluble form pectin substances that are in fruits and vegetables in the inactive hidden form more completely (by 70 %). The mass share of soluble pectin in sorbets is 3,0…5,0 times more than in fresh raw materials. The following fruits and vegetables were chosen at preparing sorbets: apples, blackberry, cherry, apricots, sea buckthorn, pumpkin, spinach, olives, lemon with zest. They are known for their treating-prophylactic properties and first of all favor strengthening of the human organism’s immunity. The recipes of healthy sorbets were developed – 3 types of fruit-vegetable ice-cream with chlorophyll-containing, carotene-containing and anthocyan-containing fruits and vegetables. Natural fruit-vegetable raw materials at preparing ice-cream-sorbets act as five in one: a source of BAS, stiffeners, structure-creators, coloring agents and aromatizers. New types of sorbets are in the nanosize form and exceed analogues by BAS. Technological regimes of producing ice-cream-sorbets are developed at the stand semi-industrial equipment.

Development of the nanotechnology for wellness products “NatureSuperFood” fruit and vegetable ice­cream sorbets with a record content of biologically active substances

This paper reports the newly proposed and devised technique and nanotechnology for the wellness products “NatureSuperFood” ‒ fruit and vegetable ice cream – sorbets ‒ that make it possible to obtain a product with unique features. The new types of sorbets are in the nano­dimensional form and are distinguished by a high content of natural biologically­active substances from fruits and vegetables (β­carotene, chlorophyll, phenolic compounds, anthocyanins, ascorbic acid, etc.). In addition, there are characterized by the high content of soluble pectic substances, which act in the sorbets as natural thickeners and stabilizers. That provides for a possibility to eliminate the need to use synthetic additives. Nanotechnologies of the wellness products “NatureSuperFood” ‒ fruit and vegetable ice cream ‒ are based on the application of the cryogenic “shock” freezing and the finely­ground fruits and vegetables as an innovative method for structure formation and obtaining sorbets with a record content of BAS. A combined effect of the specified factors leads to the activation and extraction of hidden BAS from fruits and vegetables into free form, as well as the transformation of pectin from the inactive form to the active form. A special feature of the sorbet production technologies is the use of natural ingredients only (fruits, berries, vegetables), as well as the absence of artificial food additives (stabilizers, thickeners, emulsifiers, synthetic dyes, etc.). The technologies make it possible to not only retain vitamins and other BAS from original raw materials in sorbets, but to extract from raw materials the hidden, inactive, bound with biopolymers and minerals in nanocomplexes, forms of BAS into the free, easily digestible nanoform. Mass fraction of BAS in sorbets is 2.5…3.5 times larger than that in fresh fruits and vegetables. In addition, the technologies make it possible to more efficiently (by 3.0...5.0 times larger than in fresh raw materials) extract and transform into a soluble form (by 70 %) those pectin substances that are in the inactive hidden form in fruits and vegetables. The developed nanotechnologies and formulations of wellness products “NatureSuperFood” include 3 types of sorbets made from chlorophyll­containing, carotene­containing, and anthocyanin­containing fruits, berries, and vegetables. Natural raw materials act as a “five­in­one” in the manufacture of sorbets: a source of BAS, a thickener, a structure­forming agent, coloring, and flavoring. The new types of sorbets are in the nano­dimensional form; they outperform known analogs in terms of BAS content. The technological production modes of ice­cream­sorbets were tested at the bench semi­industrial equipment

ИЗУЧЕНИЕ СОДЕРЖАНИЯ БАВ В ПЛОДАХ СУБТРОПИЧЕСКИХ КУЛЬТУР ЗИЗИФУСА И ФЕЙХОА (ZIZIPHUS JUJUBA MILL. AND FEIJOA SELLOWIANA BERG)

ИЗУЧЕНИЕ СОДЕРЖАНИЯ БАВ В ПЛОДАХ СУБТРОПИЧЕСКИХ КУЛЬТУР ЗИЗИФУСА И ФЕЙХОА (ZIZIPHUS JUJUBA MILL. AND FEIJOA SELLOWIANA BERG)

The study of bas complex in chlorophyll­containing vegetables and development of health­improving nanoproducts by a deep processing method

The BAS complex was determined in chlorophyll-containing vegetables (broccoli, spinach, Brussels sprouts, green beans). Presence of the BAS complex (chlorophyll, phenolic compounds, L-ascorbic acid, β-carotene) in 100 grams of fresh CCV in a quantity capable of satisfying the daily demand of the human body was established. It was found that in comparison with boiling in conventional equipment, steam thermal treatment of CCV in an automatic steam convection oven proceeds at a more intensive inactivation of oxidative enzymes. It was shown that a complete inactivation of enzymes occurs after 10 minutes of steam thermal treatment of CCV. Health-improving nanoproducts with a high content of chlorophyll were developed. A combined action on the raw materials of the processes of steam thermal treatment and mechanolysis with the use of a new generation of equipment for heat treatment and fine-dispersed shredding was used for the first time. Conditions of steam thermal treatment of CCV were established in which not only preservation of a and b chlorophylls and β-carotene but also thermal destruction and extraction from hidden forms take place. In comparison with fresh CCV, a 1.33...1.4 times larger mass fraction of chlorophyll and a 2-fold increase in β-carotene were observed. The mechanism of this process involves inactivation of oxidative enzymes and thermal destruction of hydrogen and other bonds between hidden forms of chlorophylls in nanocomplexes and proteins and polysaccharides. It has been established that significantly greater effect of extraction of hidden BAS forms occurred when using fine shredding of thermally treated chlorophyll-containing vegetables. Increase in chlorophyll and β-carotene content was 2.0...2.1 and 2.0...3.3 times, respectively, in the case of production of fine-dispersed CCV purees. With the help of the innovations used, it was possible to establish existence of hidden forms of chlorophylls and carotenoids and transform the product into an easily digestible nanoform. It has been shown that quality of fine-dispersed purees prepared from CCV with the use of these innovations exceeds quality of the starting raw material. Based on fine-dispersed CCV purees, a wide range of health-improving food products were developed. The products are in an easily digestible nanosized form. Thick soups, nanodrinks, nanosorbets, dressings sauces have been developed, their quality was studied and a comparison with counterparts made. It has been established that new types of products made from chlorophyll-containing vegetables exceed existing counterparts in the content of the BAS complex (chlorophyll, ascorbic acid, β-carotene, phenolic compounds, etc.). One portion of the product contains from 1/3 to the daily person’s demand of BAS. The BAS content in the obtained nanoproducts can be included to the health-improving products and recommended for immunizing people.