Pectin Substances Research Articles

Chemical Composition of Ripen Fruits of Solanum kieseritzkii C. A. Mey., Distributed in Azerbaijan

The article presents the results of the study of the chemical composition of ripe fruits of Solanum kieseritzkii C. A. Mey. growing in Azerbaijan. As a result of the research, the content of dry substances (18.4-21.3%), total sugars (3.8-4.5%), organic acids (0.91-1.19%), pectin substances (0.61-0.78%), fatty oil (2.8-3.6%), ascorbic acid (312.1 mg%), carotenoids (38.7-43.6 mg%), flavonoids (504.3-596.3 mg%), catechins (202-212 mg%) were determined. Using the paper chromatography method, the fruits of Solanum kieseritzkiiwere found to contain glucose, fructose, sucrose, citric, succinic and malic acids, α-, β-, γ-carotenes, zeaxanthin, xanthin, lycopene, ritin, quercetin, catechin and epicatechin. From the dry pulp after obtaining the juice, 23% of fatty oil was isolated, containing 217 mg/100 g of carotenoids and 185 mg/100 g of tocopherols. The results of the study allow us to recommend fatty oil from the waste of fruits of Solanum kieseritzkiifor obtaining functional products.

Изменение состава пектиновых веществ при замораживании и хранении растительной продукции

To keep up with the growing demand, producers of frozen plant products have to develop new freezing technologies that would preserve the sensory and biological properties of fruits and vegetables. Pectins are important structural and moisturebinding components of plant cells that improve their stability at high and low temperatures. The research objective was to study the effect of blanching and various freezing methods on the composition of pectin substances during long-term storage of fruits and vegetables. The research featured scorzonera, salsify, kohlrabi, apples, and plums. The freezing modes included two temperature modes (–24 and –35°C) and three freezing methods, i.e., blanching, air-freezing represented by natural air-freezing, artificial convection, and fluidization, and immersion in a mix of water, ethyl alcohol, sucrose, and sodium chloride. The frozen samples were stored in sealed bags at –18°C for 7–12 months. The water-soluble pectin, intermediate fraction, and protopectin obtained by extraction were determined using the colorimetric carbazole method. The qu alitative analysis relied on infrared spectroscopy. Blanching reduced the pectin content by 2–10% in vegetables and by 18–21% in apples. Fluidization and immersion freezing had the least damaging effect on pectins. Air-freezing with natural convection caused the greatest damage to protopectin. During storage, the maximal loss of pectins (66%) occurred in the salsify sample subjected to natural air convection at –24°C. The least damage (9%) was detected in the kohlrabi sample frozen at –24°C in ice environment. A higher moisture content in the native state correlated with minimal losses of pectins by the end of refrigerated storage. The research also included identification of absorption bands for pectic substances in fro zen scorzonera and salsify. In this study, pectin content depended on moisture content in tissues, blanching process, and freezing method. All frozen samples demonstrated losses of protopectin and an increase in the intermediate fraction. An intense freezing process had a positive effect on the pectin content during long-term storage. However, after six months of storage, the samples demonstrated significant fractional changes and pectin losses.

Genomic and metabolomic analysis of Latilactobacillus sakei DCF0720 for black soybean yogurt fermentation

Lactic acid bacteria are commonly used in plant-based fermentation to reduce off-flavor and improve sensory characteristics. However, there have been few studies on Latilactobacillus sakei for plant-based yogurt fermentation and, particularly, its metabolic features at the genomic level remain unclear. This study aims to analyze the fermentation characteristics of the L. sakei DCF0720 strain and compare genetics and metabolic relations. For this, DCF0720 was used to ferment the black soybean milk and conduct the physicochemical analysis and sensory test. The genomic and metabolic analyses were performed by complete genome sequencing and 500 MHz 1H NMR, respectively. As a result, DCF0720 exhibited enhanced fermentation performance and sensory evaluations at 37 °C compared to 30 °C, which is generally recognized as the optimal growth temperature for most L. sakei strains. It also produced flavor enhancing volatile compounds such as acetoin and hydroxyacetone, possessing all three key genes for acetoin biosynthesis. DCF0720 lacks 2,3-butanediol dehydrogenase, which leads to the inhibition of acetoin production. DCF0720 possesses a complete pathway to utilize primary black soybean carbon sources such as sucrose, raffinose, and stachyose. DCF0720 also possesses genes for the GH28 family, including the key enzymes in the hydrolysis of pectin substances, which means eliminating the main soybean nonstarch polysaccharides. This study demonstrates that DCF0720 is a suitable starter for plant-based yogurt fermentation, providing a better understanding of fermentation conditions with genetic and metabolic features for black soybean yogurt. Various carbon source utilization abilities with depth metabolic pathway analysis provide that DCF0720 can be employed to develop enhanced starter cultures for black soybean yogurt and diverse plant-based yogurts.

Optimization of the pumpkin pectin paste production process

Taking into account the mentioned advantages, the use of vegetable and fruit pastes with increased pectin content has great potential in therapeutic and preventive nutrition. They not only contribute to the removal of radionuclides, heavy metals and toxins from the body but also provide additional enrichment of the body with a complex of natural vitamins, tannins and sugars. These natural substances help to improve the work of the gastrointestinal tract, increase the general tone of the body and help strengthen the immune system. Optimized technological production processes, in particular the hydromodule of hydrolysis of raw materials, correctly selected temperature regimes and evaporation methods that ensure maximum efficiency of pectin extraction from raw materials. This makes it possible to achieve high quality of the finished product with full preservation of the beneficial properties of pectin substances. Modern technological methods guarantee the preservation of the maximum number of active components, which makes the product even more valuable for consumers. For the production of pectin pastes, Gleisdorfer Olkurbis, Hamlet, Pivdenny, Miranda and Dana Styrian Bare-seeded pumpkins were selected. The hydrolysis process was carried out using lactic acid and whey, which contributed to a faster process and acted as preservatives. According to the results of experimental studies, rational hydrolysis conditions were established: hydro modulus (1:14–1:17), concentration of hydrolyzers, temperature regime, hydrolysis time, and evaporation method. The evaluation of the product included the analysis of dry matter content, colour, pectin content and gel-forming properties. According to the results of the experiments, it was determined that the rational conditions for the hydrolysis of pumpkin raw materials are a temperature within 80°C, a duration of the process of 65 minutes and a hydromodule of 15–16. Rational conditions for evaporation in a vacuum are established, which allow obtaining high-quality pectin paste with a pectin content of 1.5% and a dry matter content within 70%. A specialized technology for the production of pectin pastes from pumpkin and other vegetable raw materials has been developed, which allows you to effectively preserve the natural properties and nutrients characteristic of local fruits and vegetables. Technological and hardware-technological production schemes have been developed, which will contribute to the organization of production in the areas where raw materials are grown, reducing transportation costs and contributing to regions' sustainable development. Localization of production contributes to the creation of new jobs and support of the local economy Thus, the use of vegetable and fruit pastes with increased pectin content has a great potential for strengthening the health of the population. They are a rich source of natural vitamins and microelements, which contribute to the improvement of the general condition of the body, increase immunity and protect against harmful effects of the environment. The growing demand for natural and healthy food products makes pectin pastes a promising direction for investment and development of new technologies in the food industry.

Optical properties related to cell wall pectin contribute to determine the firmness and microstructural changes during apple softening

The modification of cell wall pectin is a major contributing factor to apple softening, associated with intensive variations of firmness and microstructure. Thus, a better understanding of the relationship between fruit optical properties, firmness, 3D microstructure and pectin is important for improving the optical detection of apple firmness. This work explored the optical properties in the wavelength range of 430 – 1650 nm related to cell wall pectin during apple softening, in order to better determine their firmness and 3D microstructural changes. An automatic single integrating sphere system was used to quantify absorption coefficient (μa) and reduced scattering coefficient (μs′). Micro-CT imaging, SEM and TEM were used to quantify the porosity, cell numbers, cell volume, volume fraction and microstructure of Fuji apples during storage. Firmness, pectin fractions, soluble solids content (SSC), titratable acid content (TAC), and moisture content were also measured. Results showed that depolymerization of pectin substances induces an increase in porosity (r = 0.97) and modification of cellular structure, leading to a decrease in firmness (r = 0.90). The reduction in firmness and cell numbers exhibited a strong positive correlation with both μa in the range of 1000 – 1650 nm and μs′ between 430 and 1000 nm with mean r of 0.88–0.96, whereas increases in covalent-soluble pectin (CSP) and porosity displayed a negatively correlated with these bands. The linear relationship indicates that Vis-NIRS at 980 nm could better predict apple firmness than μa or μs′ alone, with a coefficient of determination R2 of 0.97. Our findings suggest that the mechanism of optical technology for detecting apple firmness may be the interaction between tissue structure and pectin on μs′ and μa.

Основные группы биологически активных веществ в растениях видов Hemerocallis L.

Abstract. Wild species of the genus Hemerocallis L. – family Hemerocallidaceae Br. – are of value as ornamental, food and medicinal plants. Biologically active substances of the species composition of lilies growing in natural habitats have not been studied enough. There is no information on the quantitative content of the main groups of biologically active substances in the five types of lilac cultivated in the forest-steppe zone of the Novosibirsk region over the two growing seasons, which determines the originality and significance of this work. The purpose of the study is a comparative study of the content of the main groups of biologically active substances (BAS) in plants of five species of lilac cultivated in the forest-steppe zone of Western Siberia. Methods. A spectrophotometric method was used to determine flavonols, catechins, carotenoids; carbazole-free – for the determination of pectins and protopectins; titrimetric – for the determination of tannins. Results. Comparative analysis of BAV in flowers and leaves of five species of lilac allowed to establish that in leaves the content of catechins (1.1–1.3 times), flavonols (2.0 times), tannins (1.6–2.3 times) is higher than in flowers. The content of pectins is higher in flowers (1.7–3.3 times), protopectins (1.4 times), carotenoids (3.7–34.4 times). The concentration of protopectins in leaves and flowers of all species is 1,4–5.1 times higher compared to pectins. H. minor (flavonols, pectins), H. middendorffii (tannins, catechins, carotenoids), H. citrina (catechins), H. fulva (tannins), H. lilio-asphodelus (pectins) were distinguished by high indications for individual components in various organs. Species specificity of accumulation of these components in flowers and leaves during the period of mass flowering and specificity of their content over two growing periods has been established. Scientific novelty. For the first time in the conditions of the forest-steppe zone of the Novosibirsk region, a comparative quantitative analysis of the content of phenolic compounds, pectin substances, carotenoids in the aboveground organs of H. lilio-asphodelus, H. minor, H. middendorffii, H. citrina, H. fulva during the growing season of 2019–2020 was carried out.

САХАРНОЕ ПЕЧЕНЬЕ И КЕКСЫ, ОБОГАЩЕННЫЕ ПЛОДАМИ ШИПОВНИКА МАЙСКОГО

The purpose of research is to study the effect of different amounts of rosehip powder on the quality of sugar cookies and cakes made from premium wheat flour. Tasks: preparing powder from the pulp of rose hips; setting up a laboratory experiment with different dosages of rosehip powder (RP); a comparative study of its effect on quality and nutritional value using the example of sugar cookies and muffins. RP was added to products in amounts of 3, 6, 9, 12 and 15 % instead of wheat flour in dry matter. The control for the studied variants were products without RP. The object of study is a fine powder of light orange color, with a fruity aroma, sweet and sour, slightly astringent taste. The humidity of the RP was (9.3 ± 0.23) %; titratable acidity – (14.1 ± 0.17) mmol H+/100 g; vitamin C content – 3.66 %; content of polyuronides (pectin substances) – 13.8 %. A tasting assessment of sugar cookies showed the optimal option with the addition of 6 and 9 % RP; For the cake, the optimal option was to add 12 % powder. A further increase in the amount of added RP showed a deterioration in the organoleptic properties due to the appearance, taste and aroma of the products. The moisture content of the products did not depend on the amount of RP and was in the range of 8.8–9.2 % for cookies and 12.5–13.0 % for cake. In the control sample and variants with a dosage of 3 and 6 %, the porosity of the cookies was assessed as good; for options with dosages of 9 and 12 % – average; 15 % is bad. The wetness of cookies decreased with an increase in the amount of added PS. In sugar cookies with 6 % RP, the vitamin C content increases by 121 mg/100 g compared to the control; in the Stolichny cake, when adding 12 % PS, it increases by 241 mg/100 g.

ИЗУЧЕНИЕ ПОЛИСАХАРИДОВ ПОБЕГОВ И ЛИСТЬЕВ СМОРОДИНЫ ЧЕРНОЙ

Medicinal plants occupy a special place among the sources of pharmaceutical substances. Long-term experience of folk, traditional and official medicine of different countries confirms the effectiveness of the use of medicines of plant origin for the prevention and treatment of various diseases. Advantages of their use in comparison with the products of chemical synthesis, determine the relevance of expanding the nomenclature of currently used medicines by means of studying new plant species. Black currant shoots, as easily available for harvesting raw materials, are of interest for study in order to establish the possibility of their use in scientific medicine, so at the Department of Pharmacognosy FGBOU VO "PGFA" Ministry of Health of Russia conducted studies of shoots and leaves of black currant. The article presents the results of isolation and chemical study of polysaccharides of shoots and leaves of black currant wild and cultivated by paper chromatography and spectrophotometry. It is established that this carbohydrate complex is represented by water-soluble polysaccharides (WPS), pectin substances (PS), hemicelluloses (HC). The qualitative composition of monosaccharides by fractions was established. The presence of galactose, glucose, fructose, arabinose, rhamnose in fractions of GRPS and SP and glucose and xylose in HC was proved. The quantitative content of polysaccharide fractions was studied. The predominant fraction in the polysaccharide complex of shoots and leaves of black currant is pectin substances.

INFLUENCE OF GROWING CONDITIONS AND PRIMARY PROCESSING OF TECHNICAL HEMP ON ITS POLYMER COMPOSITION

The article proposes a methodology for experimental monitoring of a set of parameters of the chemical state of a biopolymer system of technical cannabis. Using sequential extraction techniques, the content of alpha-cellulose, pectin substances, hemicelluloses, acid insoluble lignin and other related compounds, including heavy metal ions, extraction substances, silicon oxide, in bast, bonfire and undirected hemp obtained from technical hemp trusts grown in Ivanovo Region, was determined. The influence of the soil factor on the biosynthesis of polymers and related substances of the bast and woody parts of the stem and on the destruction of plant tissues of hemp in the conditions of meadow vegetation has been traced. It has been established that the composition of hemp raw materials is influenced not only by the genetic nature of the plant, but also by the natural conditions of its cultivation and the peculiarities of the action of soil microflora in the processes of primary processing of the stem.

Application and safety of pectin substances from vegetable raw materials in bread production

Currently, pectin substances and their compounds are often used in cooking as an anionic surfactant. In the technology of food preparation, such properties of pectin substances as swelling, thickening, gel-forming, crystalforming, water-absorbing ability, and emulsifying ability are of great importance. Like any gel-forming fiber, pectin helps remove heavy metals from the body such as lead, mercury, cadmium, etc. MCP may be better suited for these purposes, as it has been used in four clinical studies of heavy metal detoxification. Considering the accumulation of radioactive elements, heavy metal salts and pesticides in the environment and the human body, Jerusalem artichoke, which is rich in pectin substances, carotene and dietary fiber, is of particular interest. It is also economically beneficial as it is a domestic raw material. The goal of scientific research is to obtain a new type of functional bread with the addition of vegetable pectin. In this article, it was determined that the addition of pectin to dough has an effect on biochemical, colloidal, as well as microbiological processes. It also affects the physicochemical and rheological properties and reduces the content of contaminants. The work investigated that when pectin substances are added to the dough, its initial acidity increases. Acidity varied 2.2-2.4. It was also noted that in the test sample the fermentation process was more active; the activity of the fermentation process was associated with the addition of sugar along with pectin. As a result of this work, in order to improve the quality of bread and extend shelf life, pectin from raw materials of plant origin was added, the properties of bread samples with Jerusalem artichoke pectin with high performance were studied, and their organoleptic, physicochemical and safety indicators were studied. It was revealed that pectin reduces the content of some toxic elements by up to 100%. Practical significance: the conducted studies showed that the obtained samples of functional bread can be recommended for introduction into production to expand the range of bakery products.

Development of galette technology using pectin concentrate and whole-ground flour from cereals

The food industry, covering industries that produce goods for consumption by the population, is a central link in ensuring food security. In this regard, high-quality, medically balanced and safe nutrition is of utmost importance. In this regard, the use of pectin substances as natural detoxifiers and whole-ground flour in the production of galets will solve the problem of meeting the needs of the population in safe food products with high nutritional and biological value. The aim of the work was to develop galettes of increased nutritional value using pectin concentrate and whole-ground flour from cereals. The article examines the effect of beetroot pectin concentrate on the quality of galettes made from a mixture of wheat and whole-ground corn, buckwheat flour. The optimal dosage of whole-ground corn flour of 15%, buckweat flour - 20.0% in the production of galets from wheat flour of the first grade, in which the quality of finished products is similar to control samples, is justified and determined. It was found that the nutritional and biological value of the developed galettes is higher than in the control samples, the products obtained meet the safety requirements of TR CU 021/2011.

Сравнительный биохимический состав плодов земляники садовой сорта Азия при естественном и искусственном освещении

The purpose of the study is to establish the effect of artificial ultraviolet lighting on the content of biolo-gically active substances in strawberry fruits using the example of the Asia variety, which is widely used in production. The study was conducted in 2019–2021 in the Lipetsk Region. Transplantation of strawberries under conditions of a growing season was carried out by already rooted adult bushes with a clod of earth. The water-air regime of the soil under artificial lighting conditions was similar to open ground. Under artificial lighting, garden strawberry plants of the Asia variety bloomed 10 days later, had a smaller fruit weight, and had a lower content of organic acids and dry soluble substances than under the sun. Plants accumulated the same amount of water-soluble pectin substances regardless of the nature of the lighting. The content of yellow coloring substances from the vitamin P group – flavonols, as well as binders from the same group – catechins in strawberry fruits did not depend on the nature of the lighting. Strawberry plants under ultraviolet light accumulated the same amount of ascorbic acid as under sunlight. Compared to sunlight under artificial ultraviolet, strawberry fruits contained the least amount of pigments, including carotenoids and β-carotene. A significantly higher level of pectin substances, anthocyanins, tannins and coloring substances, including tannin, in strawberries under sunlight was established in comparison with artificial ultraviolet. Regardless of the nature of lighting, strawberry plants had the same water content and pH of the fruits and accumulated the same amount of ascorbic acid, flavonols, catechins and water-soluble pectin substances.

ISOLATION, PURIFICATION AND PHYTOCHEMICAL SCREENING OF POLYSACCHARIDE FRACTIONS FROM APIUM GRAVEOLENS’ L. BOTANICAL FORMS

The study of natural polysaccharides is an important area of research due to their pharmacological effects, including antiviral activity and the ability to regulate metabolic disorders. In addition, these polymeric structures realize several properties (sorption, shaping, transport (and delivery systems), which increases the interest of scientists in their isolation and analysis. This study aims to comparatively investigate the polysaccharide fractions in different botanical forms of celery odouriferous. The objectives of the study include the isolation of polysaccharide fractions, their purification by the Sevag method, estimation of monomeric composition of the fractions after acid hydrolysis by the HPTLC method, and determination of structural characteristics of the molecules by IR spectroscopy. Alcohol-soluble polysaccharides (ASPS), water-soluble polysaccharides (WSPS), and pectin substances (PS) were isolated from leaf, petiole, and root botanical forms of celery. After purification, the obtained substances were amorphous powders of light brown or light beige colour and odourless. The root botanical form of celery showed the highest yield of the target compounds (total (13.54±1.07)% after purification), while the petiole form (total (5.51±0.04)% after purification) showed the lowest yield. The monomeric composition of pectins and WSPS showed a predominance of galactose and arabinose, whereas the alcoholic ones showed a predominance of fructose and glucose. The interpretation of IR spectra showed the presence of absorption bands characteristic of free and bound carboxyl groups, C-O-C valence vibrations, α-configuration of the glycosidic bond, and C1-α-conformation of galacturonic acid in different polysaccharide fractions, which allows us to draw some conclusions regarding the structure of the substances. A comparative study of polysaccharide fractions of different botanical forms of odorous celery was carried out for the first time. Based on the results obtained, it is possible to single out WSPS and PS of celery root crops as the most promising phytosubstances for further development of products of functional, specialized nutrition and potential medicines on their basis. The methods of analysis used in the study can be proposed as part of the regulatory documentation for the control of these products.

RESEARCH AND DEVELOPMENT OF HEAT TECHNOLOGY OF PREBIOTIC COMPLEX-FORMING POWDER PRODUCTION

The process of dehydration of the prebiotic squash-apple mixture is investigated, taking into account the properties of the material and drying modes. Prebiotic raw materials are maximally represented by dietary fibers, which include pectin substances, the content of which in raw materials is from 6 to 12%. Optimal modes of grinding and separation into different fractions of dry prebiotic materials for obtaining functional powders were determined. The complexing property of prebiotic mixtures is determined, which is 15-20% higher than pure pectin, due to an increase in the open surface of powders and the nativity of pectin substances.

Изучение пригодности к низкотемпературному консервированию плодов черешни

Cherries (Prunus avium L.) are valued for their taste and nutritional properties. However, they are highly perishable. A low-temperature preservation technology can preserve cherries without spoiling their beneficial properties. This research experimentally substantiated the optimal methods and modes of freezing cherries, defined their refrigerated shelf-life, and identified varieties for low-temperature preservation.
 The study featured cherries of eight varieties grown in the northern foothills of Dagestan. Fresh cherries served as control. Some cherries were frozen by immersion in a liquid solution of water, alcohol, and sugar (65:20:15) at –24°C. Others were frozen in bulk in air at –30, –33, and –35°C to be stored at –22°C for 3, 9, and 12 months. The nutritional profile was determined by standard methods of chemical analysis. The amount of juice lost during defrosting was assessed by the difference in weight before and after defrosting. The sensory evaluation involved a five-point scale.
 The best nutritional profile belonged to the sample frozen in air at –35°C while the worst result was observed in the cherries frozen at –30°C. The cherries frozen in bulk in air at –33°C and those immersed in liquid coolant at –24°C demonstrated a poorer nutritional content (by 4.2–5.4%) than the sample frozen in air at –35°C. The sample frozen in air preserved 77.5–81.6% vitamin C, 83.7–89.0% pectin substances, 85.1–88.5% anthocyanins, and 81.4–86.4% sugar after 12 months of storage at –22°C. The sample frozen in liquid coolant retained 75.9–79.0% vitamin C, 84.4–88.2% pectin substances, 83.8–87.5% anthocyanins, and 80.3–84.7% sugar after 12 months of storage. The cherries of the Lezginka, Dagestanka, and Valery Chkalov varieties showed minimal changes after 12 months. The varieties of Buynakskaya, Krupnoplodnaya, and Polyanka could be recommended for nine-month storage. The varieties of Zhemchuzhnaya and Gudzon lost consumer attractiveness as early as after 3 months.
 When frozen in bulk in air at –33°C and immersed in liquid coolant at –24°C, the cherries preserved their physicochemical properties after 3, 9, and 12 months of storage at –22°C. The study expanded the existing data about low-temperature preservation of cherries and their health benefits.

Technology development and study of properties of craft marshmallows with raspberry puree

The development of recipes with natural raw materials enriched with bioactive substances is an urgent task for providing the population with a complete and balanced diet. The aim of the study is to develop recipes of craft marshmallows for therapeutic, prophylactic and health-improving purposes. The research was conducted by means of the expert method, sensory analysis, and statistical methods of processing experimental data. Standard and generally accepted methods were used to determine physical and chemical parameters. To achieve this goal, it is proposed to replace part of the apple puree in the recipe with raspberry because of the raspberries’ antibacterial and immunomodulatory properties. Models of marshmallow composition with different proportions of apple and raspberry puree, protein, sugar, glucose syrup and agar-agar were developed. The sensory analysis was carried out and the organoleptic characteristics of model marshmallow compositions (taste, odour, colour, consistency, structure, and surface condition) were determined. A sensory profilogram for model marshmallow compositions was created and the model composition with the best organoleptic characteristics was determined on the basis of the expert evaluation results. The content of pectin substances and L-ascorbic acid in the studied samples was determined. The physical and chemical parameters for the model marshmallow compositions were determined. It was found that due to the increase of raspberry puree content in the marshmallow recipe the moisture content of the marshmallow will increase from 21.3% ± 0.3% in MC1 with 30% raspberry puree content to 22.1% ± 0.3% in MC3 with 40% raspberry puree content. The density, active and titratable acidity of the marshmallow will decrease with the increase of raspberry puree amount in it. The expediency of using vitamin and pectin-containing raw materials (such as raspberry puree) for therapeutic, prophylactic and health-improving purposes in the marshmallow production technology has been experimentally proved. The marshmallow recipes with different proportions of apple and raspberry puree, possessing therapeutic, preventive and health-improving purposes and expanding the range of sugary confectionery products have been developed. The proposed marshmallows contain natural ingredients and are characterised by high organoleptic characteristics. Marshmallows on the developed recipes can be produced on confectionery production line of various capacities and in restaurant establishments

Taraxacum officinale in meadow fodder production

The relevance of this study lies in the fact that the value of Taraxacum officinale for fodder production is extremely limited, although it is one of the most common species on natural and sown fodder lands. The purpose of this study was to experimentally establish the biological value and possibilities of introducing Taraxacum officinale into the culture, its technological suitability for cultivation in pure sowings and mixtures with cereal-legumes. The study employed the following methods: field, laboratory, analytical, and statistical. The study found possibilities of sowing Taraxacum officinale in the grass stand and ways of using it with green and roughage, best sowing methods and productivity, content of biologically active substances, etc. It was proved that sowing of Taraxacum officinale in the grass stand ensures its content in green and roughage at 2-4%, which is an insufficient amount of active ingredient for use as fodder additives. It is more promising to sow Taraxacum officinale in pure crops. The yield of dry mass and roots of Taraxacum officinale without irrigation was 1.5-2.4 t/ha. Under irrigation, the yield of dry weight of its leaves increased. The best method of sowing is wide-row sowing with row spacing of 25-35 cm. The main biologically active substances are flavonoids, polysaccharides, bitters, vitamins, pectin substances, and hemicellulose. Taraxacum officinale contains nutrients that are typical for fodder and are fully analysed for zootechnical purposes. Specifically, it has a high crude protein content (22.3% in leaves and 18.4% in leaves and roots). According to other indicators of the full zootechnical analysis, the feed from Taraxacum officinale meets the zootechnical requirements. The inclusion of Taraxacum officinale in the feeding ration can ensure the production of organic livestock products that meet the current requirements of the European Green Deal strategy

Phytochemical analysis of Aronia melanocarpa and ×Sorbaronia fallax fruit

Aronia melanocarpa (Michx.) Elliott, ×Sorbaronia fallax (C. K. Schneid.) C. K. Schneid. nothosubsp. fallax, and ×Sorbaronia fallax nothosubsp. mitschurinii (A. Skvortsov & Maitul.) A.Stalažs, belonging to the Rosaceae family, are grown as fruit plants. They are known to horticulturists as garden chokeberry or black chokeberry. The fruit of these species is the richest source of biophenols in the plant kingdom and suitable raw material for the production of functional foods with high nutraceutical value. The work aimed to examine the basic and polyphenolic composition of fruit chokeberry and rowan-chokeberry hybrids of different taxonomic groups. Experimental plants were grown at the orchard of the National University of Life and Environmental Sciences of Ukraine in the Kyiv region. Fruit of 10 cultivars developed in Belorussia, the Czech Republic, Finland, Russia, Ukraine, and the USA were collected during 2020 and 2021. The fruit was analyzed for dry matter, soluble solids, sugars, pectin substances, organic titratable acidity, ascorbic acid, and biophenols. Chokeberry fruit contains on average 24.4–29.2% dry matter, 16.0–21.1% soluble solids, 6.5–8.9% sugars, 0.40–0.80% pectin, and 0.95–2.15% organic acids on raw material. Bioactive components of chokeberry fruit are ascorbic acid (24.7–45.9 mg/100 g), total polyphenols (998–4840 mg/100 g), including anthocyanidins (9–217 mg/100 g), flavonoids (23–1422 mg/100 g), and chalcones (9–59 mg/100 g). If the group ×S. fallax nothosubsp. mitschurinii cultivars is morphologically constant and like A. melanocarpa simple in leaf shape, then the group ×S. fallax nothosubsp. fallax cultivars was different in the morphology of leaves from lobate to pinnate and fruit color from purple to black in the study. Chokeberry fruit composition varied between each year and especially between taxonomic groups and cultivars. Fruit harvested in 2021 had the lowest dry matter, soluble solid, sugars, and ascorbic acid in comparison with 2020. In contrast, titrated acidity was consistent between years. The fruit of garden chokeberries is a good source of ascorbic acid. ×S. fallax cultivars with the exception ‘Titan’ are richer on ascorbic acid. The fruit of A. melanocarpa ‘Dwarf’ has the highest content of total polyphenols, flavonoids, and chalcones. There are significant differences between ×S. mitschurinii cultivars in biochemical content. Purple-fruited ‘Titan’ has the lowest content of all biologically active substances, than other cultivars belonging to the same ×S. fallax taxonomic group. The black-fruited ×S. fallax nothosubsp. fallax genotypes, including the first chokeberry cultivar ‘Vseslava’ of Ukrainian breeding, often have a high or the highest content of ascorbic acid, total polyphenols, anthocyanidins, flavonoids, and chalcones, which is valuable for garden chokeberry breeding.

Study of the properties of pectin substances for the production of healthy food products

The article is devoted to the research in the field of using frozen grapes in the technology of production of products for a healthy diet. The main objectives of the research are to substantiate technological significance of frozen table grapes for the development of functional desserts. To study the influence of negative temperatures on the gelling and complexing ability of pectin substances in frozen grapes with subsequent defrosting of the raw material. The object of the research was table grapes of 5 varieties grown in the Krasnodar region. Experimental studies of technological and biochemical parameters of fresh and frozen grapes in order to study and confirm the use of grapes in the food industry for the development of desserts with different functional areas were carried out on the territory of the Kuban State Agrarian University named after I.T. Trubilin in the laboratories of the Faculty of Food Production and Biotechnology. Biochemical methods of analysis, generally accepted in the food industry, were used as research tools. It is well known that low-temperature freezing helps to maximize the preservation of the nutritional value of plant materials, however, in the health food industry, recipes and technologies for processing frozen grapes are practically not represented. An information search of scientific literature has shown that there are no studies on the study and selection of grape varieties for canning by freezing and the production of functional products from defrosted raw materials, which indicates the need to conduct experimental studies, study the kinetics of the chemical and biochemical composition of fresh, frozen and defrosted grapes in order to differentiate raw materials for the production of desserts with different functional orientations. Using biochemical analysis methods, it has been established that, regardless of varietal characteristics, the main components of the chemical composition of grapes are preserved during freezing and further defrosting.

Tailoring the composition, antioxidant activity, and prebiotic potential of apple peel by Aspergillus oryzae fermentation

Apple peel is a typical lignocellulosic food by-product rich in functional components. In this work, apple peel was solid-state fermented with Aspergillus oryzae with an aim to modulate its composition and bioactivity. The results showed that A. oryzae fermentation substantially tailored the composition, improved the antioxidant activity and prebiotic potential of apple peel. Upon the fermentation, 1) free phenolics increased and antioxidant activity improved; 2) the pectin substances degraded significantly, along with a decrease in soluble dietary fiber while an increase in insoluble dietary fiber; 3) the in vitro fermentability increased as indicated by the increase in total acid production. The gut microbiota was shaped with more health-promoting potentials, such as higher abundances of Lactobacillus, Bifidobacterium, Megamonas and Prevotella-9 as well as lower abundances of Enterobacter and Echerichia-Shigella. This work is conducive to the modification of apple peel as a potential ingredient in food formulations.