Sea Buckthorn Fruit Research Articles

ВИТАМИННАЯ ЦЕННОСТЬ И СОХРАННОСТЬ ТВОРОГА ПРИ ВВЕДЕНИИ В ЕГО РЕЦЕПТУРУ НАТУРАЛЬНЫХ КОНСЕРВАНТОВ ПЛОДОВ И ЯГОД

The purpose of these studies was to determine how much it is possible to extend the shelf life of cottage cheese and increase its vitamin value due to berries and fruits of some fruit and berry plants. The research was carried out in 2021 on the basis of the laboratory of the Department of Technology of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. Kefir with a fat content of 3.2% was used as the main raw material. The fruits and ber-ries were thoroughly washed and crushed into a pulp, then added to kefir and mixed evenly. Kefir was heated in a water bath and protein coagulation occurred at a temperature of 55 ° C. The result-ing mass was filtered through a non-woven fabric "Agrotek", applying the same load. Glass jars with a volume of 0.25 liters with tin lids with threads were sterilized by steam in a water bath at t=100 oC for several minutes. The jars were filled with ready-squeezed cottage cheese. The addi-tion of crushed fruits and berries to cottage cheese changes some of its organoleptic characteris-tics: orange pulp - consistency, sea buckthorn-smell and taste, aronia - color. The introduction of fruits and berries into the recipe of cottage cheese preserves the moisture and fat content within the standard. The dynamics of the acidity of cottage cheese is greatly disturbed only by the fruits of sea buckthorn. The addition of sea buckthorn fruits to it contributes to an increase in the humid-ity and acidity of cottage cheese in a greater degree. The shelf life of cottage cheese with the addi-tion of sea buckthorn fruits at a temperature of 4 oC was 8 days, the other options - 12 days. When stored in room conditions (t=20 oC), the control cottage cheese and with aronia spoiled after 5 days. Adding fruits to it slowed down the appearance of mold: cranberry - for 1 day, mountain ash - for 2 days, orange-for 3 days. The most organic acids are added to the cottage cheese by sea buckthorn fruits and cranberry berries, flavonols - the fruits of common mountain ash, coloring substances and anthocyanins - aronia, ascorbic acid and carotenoids, including β-carotene - aronia and mountain ash.

ВИТАМИННАЯ ЦЕННОСТЬ И СОХРАННОСТЬ КЕФИРА, ОБОГАЩЁННОГО ПЛОДАМИ И ЯГОДАМИ

The research was conducted in 2021 on the basis of the laboratory of the Department of Technolo-gy of Storage and Processing of Agricultural Products of the I. A. Bunin Yelets State University. The aim of the research was to find out the comparative effect of adding some fruits and berries on the vitamin value of kefir. As the main raw material for the experiment, drinking pasteurized milk was used according to the state standard 31450-2013. Cranberry berries were used frozen from the retail chain, the rest were collected in the Yelets district and frozen before the start of the experiment. Of all the berries used, only cranberries and mountain ash did not worsen the organo-leptic parameters of kefir. Judging by the acidity of kefir, the shelf life of the control sample and with cranberries was the longest – 14 days. On the 12th day, the options with mountain ash and black currant went beyond the standard for acidity. The shelf life of kefir with sea buckthorn fruits was only 9 days. The addition of fruits and berries to kefir increased the content of biologically active substances in it: rowan-dry substances, carotenoids and flavonols, and black currant-coloring substances and anthocyanins. Taking into account the organoleptic indicators, the shelf life for acidity and the content of useful substances in kefir, it is necessary to single out the option with the addition of rowan fruits as the most successful.

The humid and thermal impact on distribution of Sea buckthorn fly (Rhagolethis batava Hering, 1958) in Mongolia

A total of 80 species in 1834 types of Tephritidae Newman (fruit flies) were recorded in the Mongolian-Russian comprehensive and joint expedition report, which was organized in 1967-1995. In the course of an itinerary survey conducted in 2019, we have recorded the dispersion of Rhagoletis batava at 223 natural (wild) and planted sea buckthorn points in 22 soums of Bayan-Ulgii, Uvs, Zavkhan, Khovd, Selenge and Govi-Altai aimags (provinces).
 Accordingly, we summarized the spread of sea buckthorn fruit fly relating mostly to territories that have dry and cooler climates, while some areas are humid and cold. Based on the dispersion points, we determined the current and future changes in the distribution of this species of flies, using the MaxEnt Modeling of geographical distribution. Thermal and humidity rates that affect the flies were estimated using data collected from 18 meteorological stations and sentinel posts. These points are located in different natural zones with an average annual air temperature fluctuating from -4.8 to 3.2°С. For example, in Tes soum of Uvs aimag, Bayantes soum of Zavkhan aimag and in Tes along the Tes river basin the average annual temperature is from -3.7 to - 4.8°С; in Baitag Kharuul of Bulgan soum of Khovd aimag, along the Bulgan river basin, the warmest temperature is 3.2°С, and in other soums it is -2.4 ... 1.8°С.

Sea Buckthorn in Plant Based Diets. An Analytical Approach of Sea Buckthorn Fruits Composition: Nutritional Value, Applications, and Health Benefits.

Current nutritional trends include plant-based diets as nutritional behavior of consumers who are increasingly concerned about a healthy lifestyle. Sea buckthorn (Hippophaë rhamnoides L.) is a plant with great virtues, containing more than 100 types of compounds. It is a plant with versatile properties, multiple economic advantages and a rich history, which still continues in natural medicine, and it is hence included in the daily diet by more and more people for the prevention and treatment of diet-related diseases. Its uniqueness is due to its chemical composition and the health beneficial properties that rise from its composition. This review is a detailed analytical picture of the current state of knowledge currently available regarding the Hippophaë plant, providing an overview of the qualities of sea buckthorn. This article summarizes data on sea buckthorn’s nutritional value, health beneficial properties, and its applications.

QUALITY AND NUTRITIONAL VALUE OF FREEZED SEA BUCKTHORN POWDER

The use of phytopowders as food additives allows you to create highly nutritious mixtures with a pronounced taste and aroma of fresh fruits and berries. Fruit and berry powders are already used in the production of jelly, fruit drinks, drinks, juices and sauces based on domestic plant raw materials with a high proportion of biologically active substances. The most important phytonutrients of sea buckthorn fruits (Hippophae rhamnoides L.) are carotenoids, flavonoids, anthocyanins, sugars, organic and amino acids, tannins and pectin substances, phospholipids, macro- and microelements. The aim of the research was to study the quality and nutritional value of freezedried sea buckthorn powder. Sublimated sea buckthorn was the object of study (TU 10.39.25-007-0111115841-2018) manufactured by IP A.N. Mazurina (Russia, Kaluga region, Borovsky district, Borovsk). The quality of packaging and labeling, as well as organoleptic characteristics, nutritional value and mineral composition of raw materials have been studied. It was determined that the marking of sublimated sea buckthorn does not comply with the regulated requirements of GOST R 51074-2003 and TR CU 022/2011. Organoleptic characteristics of phytopowder are identified as characteristic of this type of raw material. The actual protein and fat content of the test material does not correspond to the levels stated by the manufacturer. The studied raw materials are distinguished by a variety of chemical composition, namely, the content of protein, carotenoids, vitamins E and A, lipids, dietary fiber, unique trace elements – Al, Co, Cr, Cu, Fe, Li, Mn, Ni, Ti, Zn.

Inclusion Complex of Sea Buckthorn Fruit Oil with β‐Cyclodextrin: Preparation Characterization and Antioxidant Activity

AbstractThis study aims to produce an inclusion complex between β‐cyclodextrin (β‐CD) and sea buckthorn fruit oil (SBFO) by using the saturated aqueous solution method and then to compare the resultant solution with the crude mixtures. In this study, the SBFO is extracted by Soxhlet extraction, which is optimized through the single‐factor test. The main constituent of the SBFO is identified by gas chromatography‐mass spectrometry (GC‐MS), which confirms eight fatty acids. Fourier transform infrared spectroscopy, thermogravimetric analysis‐differential scanning calorimetry, optical microscopy, scanning electron microscopy, and the result‐characterized synthesized compounds confirm the formation of stable inclusion compounds by the SBFO with β‐CD. The yield values of the inclusion complex and the SBFO loading content are 64.87 ± 2.26% and 9.2 ± 1.58%, respectively. Comparing the crude fruit oil, β‐CD–SBFO, and saponified fruit oil reveals differences in their 2,2‐diphenyl‐1‐pycrylhydrazyl and 2,2′‐azinobis‐(3‐ethylbenzthiazoline‐6‐sulfonate) antioxidant activities. These findings suggest that the SBFO inclusion complex after β‐cyclodextrin is stabilized and is a good antioxidant. This solution improves the inadequacy of the water solution and the instability of the SBFO. This study also implies that β‐CD is a cost‐effective and straightforward carrier for extending the applications of SBFO as a food or medicinal additive.Practical applications: In this experiment, the SBFO is converted from oil to powder to increase its efficacy as an additive to health and food products.

Antioxidant complexes of sea buckthorn (Hippopha? rhamnoides L.) of northwest Russia

Sea buckthorn fruits, due to the content of complexes of water- and fat-soluble antioxidants, have therapeutic and prophylactic properties. Their content depends on the species, subspecies, varieties, botanical varieties, ecological and geographical origin of sea buckthorn fruits. The paper presents the results of studies of the composition of antioxidants and antioxidant activity of three botanical varieties of sea buckthorn (Hippopha? rhamnoides L.) growing in the Leningrad region of the northwestern region of Russia. As part of the antioxidant complex, the content of phenolic antioxidants (phenolic compounds, flavonoids, phenolic acids) and vitamin C was investigated. The greatest variability of water-soluble sea buckthorn antioxidants is associated with the content of vitamin C – from 82 to 297 mg/100g, depending on the botanical variety. The content of total phenolic compounds was 600–795 mg/100g, and the content of flavonoids and phenolic acids was 265–346 and 105–170 mg/100g, respectively. In the complex of fat-soluble antioxidants of sea buckthorn fruits of different varieties, the content of vitamin E and carotenoids was investigated, which was 6.9–8.3 and 10.7–14.9 mg/100g, respectively. The content of vitamin C influences the formation of antioxidant properties determined by the DPPH method and coulometric titration of water and alcohol fractions, forming a number of botanical varieties of sea buckthorn: Orange> Vitamin> Giant. The antioxidant activity of alcoholic fractions is 1.3–1.7 times higher than that of aqueous fractions, depending on the botanical variety of sea buckthorn fruits. The content of phenolic antioxidants (total phenolic compounds, flavonoids and phenolic acids) influenced the antioxidant activity determined by the FRAP method, forming a number of sea buckthorn varieties: Vitamin> Orange> Giant

Preparaty z owoców rokitnika w profilaktyce i terapii niektórych chorób geriatrycznych – aktualny stan badań

In recent years, interest in the consumption of sea buckthorn fruit (Hippophaë rhamnoides L.) in the form of dietary supplements has increased. This is due to the fact that new evidence is constantly published confirming the healing properties of bioactive substances extracted from sea buckthorn berries. This monograph contains current information on the use of sea-buckthorn fruit preparations for prophylaxis and therapy, some geriatric diseases such as urinary tract diseases, prostate diseases and type II diabetes. In addition, it supplements the knowledge provided in an earlier publication published in „Progress of Phytotherapy” in 2019. The paper presents the results of research, pharmacological and clinical tests, of sea-buckthorn products that have appeared in recent years. The purpose of the review is to assess the level of scientific evidence confirming health claims and indications for use, of sea buckthorn fruit dietary supplements.

Development of Theoretical Approaches to Determination of the Main Groups of Biologically Active Substances of Medicinal Plant Raw Materials by TLC Method

Introduction. As is known, the selection of optimal conditions for the analysis of extracts from medicinal plant raw materials (MPМ), as well as medicinal herbal preparations and pharmaceutical substances of plant origin, characterized by a complex variable composition of biologically active substances (BAS) by TLC, presents certain difficulties. For the design of mobile phases for the separation of mixtures of BAS of plant origin, in a thin layer of sorbent, the following approaches are used: literary sources; standard mobile phases; spot elution method; the scheme proposed by the firm Camag (Switzerland); model "PRISMA"; variocameras and others. In foreign literature, there are publications on the generalization of the available experimental data on the determination of various natural groups of BAS in objects of plant origin. However, such reviews did not reveal the regularities of the chromatographic behavior of individual BAS in a thin layer, as well as the influence of various factors on the reproducibility of Rf values. The study of the possibility of a theoretical approach to the choice of optimal conditions for chromatography of groups of BAS of different polarity, allowing them to separate, identify and quantify by TLC is a relevant and poorly developed area of chromatography in general.Aim. The aim of this work was to develop a theoretical approach to the choice of optimal conditions for the chromatographic separation of various groups of BAS of plant origin in a thin layer of sorbent.Materials and methods. To study the regularities of chromatographic behavior in a thin layer of representatives of the main classes of BAS present in MPМ (amino acids, flavonoids, tannins, simple sugars, ascorbic acid, fat-soluble vitamins), the value of the main factor affecting the parameters of the efficiency of the chromatographic process, the polarity of the eluent, was studied. As objects of research, we used ready-made chopped raw material of nettle leaves, produced by a domestic manufacturer, that meets the requirements of regulatory documents, as well as sea buckthorn fruits collected on the territory of the Voronezh region, according to the rules for harvesting MPМ of various morphological groups in fresh and dried form.Results and discussion. The regularities of elution and mathematical models describing the chromatographic behavior of plant BAS in a thin layer of sorbent have been established. Based on the totality of the results obtained, from the standpoint of the efficiency of the chromatographic process, the optimal conditions for their TLC analysis were selected and theoretically substantiated. To study the qualitative composition of BAS and to achieve a clear separation of zones on chromatograms, TLC methods were developed and tested on the studied MPМ using simple, frontal or two-dimensional chromatography.Conclusion. It is shown that the determination and separation in a thin layer of the sorbent of hydrophilic and lipophilic BAS of MPМ in the presence of a joint requires different approaches and techniques. The paper proposes an algorithm for the selection of the mobile phase and methods of chromatography of BAS of medicinal products. The revealed mathematical models describing the chromatographic behavior of BAS will make it possible to select the conditions under which it is possible to determine the individual components of multicomponent mixtures without preliminary separation. The developed methods for the determination of BAS can also be used for standardization and quality assessment of other types of MPМ, phytopreparations and pharmaceutical substances of plant origin.

Sea buckthorn fly, manifestations of its turn and control in agrocenoses of buckthorn

Goal. To investigate the bioecological and morphological features of the sea buckthorn fly, to evaluate the manifestations of parasitism and methods of phytophage control in agrocenoses of the sea buckthorn.
 Methods. Census of sea buckthorn flies was carried out in agrocenoses of sea buckthorn of the The Institute of Horticulture of the National Academy of Agrarian Sciences of Ukraine, its research network. The studies used sea buckthorn varieties of domestic and foreign selection, which differ in ripeness groups: mid-early, mid-ripening, late-ripening.
 Results. In the conditions of the Polesia-Forest-Steppe and Forest-Steppe ecotopes, a pest of agrocenoses of the sea buckthorn buckthorn fly was revealed. Bioecological features and morphological characteristics of this pest have been investigated. It has been established that in the conditions of the Western and Northern Forest-steppe of Ukraine, mid-early and mid-season varieties of sea buckthorn suffer from the sea buckthorn fly. A set of measures has been developed for the use of elements of agricultural technology, biological and chemical preparations for the control of sea buckthorn flies in sea buckthorn agrocenoses.
 Conclusions. It has been shown that the populations of the sea buckthorn fly are numerous on plants of early and mid-season varieties of sea buckthorn, in particular, on such as: Chuiskaya, Pagorbova, Morkvyana, Pavilionna. It was found that the larvae of flies penetrate the fruits, where they feed on the pulp, after which the sea buckthorn fruits become completely unsuitable for fresh consumption and for processing. Research carried out during 2017—2020 in the conditions of the Polesia-Forest-Steppe and Forest-Steppe ecotopes, it was possible to identify varieties of sea buckthorn (Orangevya, Adaptyvna), which are relatively resistant to sea buckthorn fly. It has been established that carrying out agrotechnical measures for loosening the soil in the near-stem part of plants and aisles, sowing perennial herbaceous vegetation in the aisles against the background of changing weather conditions significantly inhibits the development of the sea buckthorn fly and reduces damage to sea buckthorn fruits.

Herbal Additives Substantially Modify Antioxidant Properties and Tocopherol Content of Cold-Pressed Oils.

The aim of the study was to examine combinations of base oils and herbal additives with a view to obtaining macerates with improved health benefits. Base oils were cold-pressed from the seeds of black cumin, borage, evening primrose, safflower, walnut, common hazel, and oilseed rape, as well as the flesh of sea-buckthorn fruits. They were then supplemented with herbs, including basil, thyme, and sage, in order to create macerates. Total antioxidant activity and tocopherol level were analyzed in oils, macerates, and oil cakes. Additionally, chemical properties of oil cakes—such as the level of fibre, vitamin C, β-carotene, and lutein—were also examined. Supplementation with herbs caused diversified effects on antioxidant activity and tocopherol level in macerates depending on the base oil, herb, and supplementation method. The obtained results indicate that tocopherol level does not play a decisive role in determining the antioxidant properties of oils, macerates, and oil cakes, suggesting significant involvement of other antioxidants. Among the tested macerates, the most promising one seems to be oilseed rape oil enriched with sage or basil to maximize its health benefits. The study can serve as a starting point for the development and implementation of functional macerates and oil cakes in healthy nutrition.

Phytochemical Analysis of the Fruits of Sea Buckthorn (Hippophae rhamnoides): Identification of Organic Acid Derivatives.

Hippophae rhamnoides L. (Elaeagnaceae), commonly known as “Sea buckthorn” and “Vitamin tree”, is a spiny deciduous shrub whose fruit is known for its nutritional composition, such as vitamin C, and is consumed as a dietary supplement worldwide. As part of our ongoing efforts to identify structurally new and bioactive constituents from natural resources, the phytochemical investigation of the extract of H. rhamnoides fruits led to the isolation of one malate derivative (1), five citrate derivatives (2–6), and one quinate derivative (7). The structures of the isolated compounds were elucidated by analysis of 1D and 2D nuclear magnetic resonance (NMR) spectroscopic data and high-resolution electrospray ionization (HR-ESI) liquid chromatography–mass spectrometry (LC/MS) data. Three of the citrate derivatives were identified as new compounds: (S)-1-butyl-5-methyl citrate (3), (S)-1-butyl-1′-methyl citrate (4), and (S)-1-methyl-1′-butyl citrate (6), which turned out to be isolation artifacts. The absolute configurations of the new compounds were established by quantum chemical electronic circular dichroism (ECD) calculation, which is an informative tool for verifying the absolute configuration of organic acid derivatives. The isolated compounds 1–7 were evaluated for their stimulatory effects on osteogenesis. Compounds 1, 3, 4, 6, and 7 stimulated osteogenic differentiation up to 1.4 fold, compared to the negative control. These findings provide experimental evidence that active compounds 1, 3, 4, 6, and 7 induce the osteogenesis of mesenchymal stem cells and activate bone formation.

Exploitation of Sea Buckthorn Fruit for Novel Fermented Foods Production: A Review

Sea buckthorn fruit is abundant with essential nutrients and bioactive substances, yet it remains less sought after. Therefore, it is valuable to explore new ways of sea buckthorn fruit processing, which can boost consumer acceptance of sea buckthorn fruit and also lead to formulation of new functional foods. In the presented review, we summarize studies focused on development of foods utilizing sea buckthorn fruit or its components and bacterial food cultures. Firstly, we discuss the impact of malolactic fermentation on content and profile of organic acids and polyphenols of sea buckthorn fruit juice. During this process, changes in antioxidant and sensory properties are considerable. Secondly, we address the role of sea buckthorn fruit and its components in formulating novel probiotic dairy and non-dairy products. In this regard, a synergic effect of prebiotic material and probiotic bacteria against pathogens is distinguished. Overall, the potential of sea buckthorn fruit as a botanical ingredient for application in novel foods is highlighted.

Effect of Sea Buckthorn on Plasma Glucose in Individuals with Impaired Glucose Regulation: A Two-Stage Randomized Crossover Intervention Study.

Sea buckthorn (SB) has been indicated to have hypoglycemic potential, but its effects on glucose in people with impaired glucose regulation (IGR) are still unclear. This work presents a randomized, double-blinded, two-way crossover study. A total of 38 subjects with IGR completed the intervention of consuming sea buckthorn fruit puree (SBFP, 90 mL/day, five weeks), washing out (four weeks), and then consuming placebo (90 mL/day, five weeks) or in reverse order. In our methodology, a unified questionnaire was used to gather information on physical activity and dietary intakes, and physical examinations were performed to measure blood pressure, height, and weight. Fasting blood samples were collected to detect the fasting plasma glucose (FPG) and glycated serum protein (GSP). To calculate the area under the curve of 2 h postprandial plasma glucose (2 h PG-AUC), blood samples at t = 30, 60, and 120 min were also collected and analyzed. Effects of the intervention were evaluated by paired-sample Wilcoxon test and mixed model analyses. Our results show that the FPG in subjects with IGR decreased by a median reduction of 0.14 mmol/L after five weeks’ consumption of SBFP, but increased by a median of 0.07 mmol/L after placebo intervention, and the comparison of these two interventions was statistically significant (p = 0.045). During the wash-out period, a similar difference was observed as the FPG decreased in the group that received SBFP intervention first, but increased in another group (p = 0.043). Both SBFP and placebo significantly raised GSP during the intervention period, but lowered it in the wash-out period (p < 0.05), while no significant difference was found between the two interventions. The 2 h PG-AUC remained relatively stable throughout the study. Our results indicated that consumption of SBFP for five weeks showed a slight downward trend on FPG in subjects with IGR.

Development of recipes and technologies for producing functional desserts using sea buckthorn fruits

In modern society there is a problem of malnutrition of the population associated with the consumption of high-energy food containing an insufficient amount of macro and micro elements, vitamins and other essential substances. Technological progress leads to a significant decrease in physical activity, which determines the need to reduce the calorie content of food consumed. Currently, most confectionery products are high in calories and low in dietary fiber, pectins, vitamins and minerals. This fact determines the need to increase the content of nutrients in desserts and reduce their energy component. Fruit and berry raw materials of local origin occupy one of the leading roles in the development of high-quality functional desserts, since they contain micronutrients that play an exceptional role in a healthy diet. The aim of the research is to develop a recipe and technology for the production of functional desserts using local sea buckthorn fruits. As a result of the research, the optimal amounts of ingredients in the recipes, the method and technology for the production of desserts have been determined. It has been shown that convective drying with a heating temperature of 45ºС is a promising preparation method for maximum preservation of vitamins in the dessert. On the basis of the laboratory research and the study of the physicochemical composition of the developed products, the efficiency of the production of functional desserts using sea buckthorn fruits containing such physiologically important ingredients as dietary fiber, pectin, vitamins, macro and microelements has been substantiated. The developed desserts are characterized by a reduced calorie content, and their consumption corresponds to the recommended norm of an adult’s physiological need for vitamin B1. The need for vitamin C not only satisfies the daily norm, but also corresponds to the recommended one for colds and fully covers an adult’s need. Laboratory studies have confirmed the effectiveness of the use of sea buckthorn fruits of local origin in expanding the range of functional desserts.

SAFE RAW MATERIALS IN EXPERIENCE ON LABORATORY ANIMALS

Initially, raw materials of animal and vegetable origin, as well as minced meat semi-finished products obtained from them, were examined for safety indicators according to the requirements of SanPiN 2.3.2.1078-01. Since ground beef in dry form is preferred as an animal protein in the diet of laboratory animals - white rats of the Wistar line, we chose the meat of animals of the Hereford breed from the Novosibirsk region. Sea buckthorn fruits of the Chechek variety of Altai selection are the best source of biologically active substances in terms of the content of pectins, oilseed sugars compared to local varieties, so this particular variety was chosen for research as a detoxifier. The preventive effectiveness of the developed minced meat semi-finished product was tested when fed to laboratory animals. After conducting an in vivo experiment, the concentration of cadmium and lead was determined in their organs and tissues. In General, the concentration of cadmium ions decreased by 2-3. 6 times (P&lt;0.01), and lead ions - by 1.97-3.5 times (P&lt;0.01). The conducted research proved the safety of animal and vegetable raw materials, the resulting minced meat semi-finished product and the effectiveness of using sea buckthorn semi-finished product to reduce the accumulation of cadmium and lead in the organs and tissues of laboratory animals.

Antioxidant Potential of Sea Buckthorn Fruits and Products of Its Processing

Antioxidant Potential of Sea Buckthorn Fruits and Products of Its Processing

Application and modern research progress of sea buckthorn leaves

Sea buckthorn(Hippophae rhamnoides) is widely distributed, with abundant resources, a long history of application, and rich nutrition and high medicinal value. Therefore, it has attracted extensive attention from researchers at home and abroad. The focus of attention is mainly on sea buckthorn fruit, but with weak research and development of sea buckthorn leaves. In order to develop and utilize abundant resources of sea buckthorn leaves, this paper systematically reviewed domestic and foreign literatures and summarized the current application, harvesting and processing, chemical constituents and pharmacological activities of sea buckthorn leaves. Sea buckthorn leaves have a wide development and utilization value in food raw materials(like a substituting-for-tea plant), pharmaceutical raw materials and animal feed. Modern studies have shown that the leaves of sea buckthorn are rich in polysaccharides, flavonoids, polyphenols, triterpenes and steroids, as well as vitamins(especially vitamin C), proteins, amino acids and mineral elements. It has various pharmacological effects, such as anti-obesity, hypoglycemia, anti-oxidation, antibacterial, anti-inflammatory and anti-cardiovascular diseases. Domestic and foreign studies have showed that sea buckthorn leaves have important development and utilization prospects, and are worth further study and development.

Technology and commodity characteristics of extracts and oil cake for food enrichment

The original technology of obtaining a new class of food additives in the form of CO2 extracts has been developed at the department «Technology of food products of animal origin» in Kuban State Technological University. It was found that after removal of CO2–extractive substances from dry raw material, sterile oil cake is formed, which is a carbohydrate-protein-lipid food additive. One more peculiarity of CO2 oil cake was noted: the pressure in the extraction apparatus suddenly drops from 6 MPa to atmospheric pressure at the end of the extraction process, the solvent located in each particle of raw material boils up sharply, and at the same time, a particle of raw materials is being reground to a nanoscale. If the microorganisms are in the raw materials they are subjected to the same process. The oil cake becomes infection-free after a gas-liquid bursting. The physicochemical properties of CO2 extracts from the dried fruits of actinidia, sea buckthorn, unabi and rosehips were investigated. The extract form, density and refractive index, viscosity and acid number are determined by these characteristics. The oil cake obtained after the removal of CO2-extractive substances from the raw materials was analysed for their content of the main food components, macro and microelements. The formulation of a meat and vegetable paste enriched with CO2 extracts and CO2 oil cake has been developed.

Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt

The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties, and structure of natural probiotic yoghurts made with the addition of sea buckthorn fruit mousse during refrigerated storage. In this study, we produced natural, probiotic organic yoghurts with the addition of superfoods, i.e., sea buckthorn (Hippophae rhamnoides L.) fruit mousse, using ABT-1 probiotic yoghurt starter culture based on Lactobacillus acidophilus LA-5, Bifidobacterium lactis BB-12, and Streptococcus thermophilus. Physico-chemical (acidity, nutritional value, and structure) as well as microbiological and sensory changes occurring during 21-day refrigerated storage were determined. The yoghurts were characterized by high sanitary and hygienic quality during the whole refrigerated storage. Fourier-Transform Infrared (FTIR) spectra were also used in the analyses of the obtained yoghurt samples. The applied yoghurt additive was visible at the spectral level as an increase in the intensity of the characteristic bands for vibrations related to protein, fat, and polysaccharide structures. Sea buckthorn can be used as a modern and unconventional addition to yoghurts with health-promoting properties. Micrographic studies have shown that the addition of sea buckthorn mousse significantly changes the microstructure of the yoghurt. The structure of sea buckthorn to yoghurt seems to be more susceptible to the influence of damaging factors, which is also confirmed by the FTIR test conducted during the storage.