PARAMETERS OF MAKING ECHINACEA PURPUREA AND ECHINACEA PALLIDA EXTRACTS FOR FOOD AND COSMETIC PRODUCTS
Journal Title: Вчені записки Таврійського національного університету імені В. І. Вернадського. Серія: Технічні науки - Year 2018, Vol 29, Issue 2
Abstract
Today, the market of food and cosmetic products is expanding due to the creation of new types of products using floral raw materials and extracts based on it. As raw materials, leaves, fruits, berries, inflorescences, roots of various plants are used; as extractants – water, ethanol, dairy raw materials (whey, skim milk), vege- table oils, silicones, etc. The parameters of obtaining Echinacea purpurea and Echinacea pallida extracts are justified and the possibility of their use in food and cosmetic products is shown. The process of extraction of biologically active substances from crushed leaves, inflorescences and roots of Echinacea purpurea and Echinacea pallida has been studied. The influence of the extractant type and the duration of the extraction process on the extraction efficiency of phenolic compounds (catechins and flavonols) from raw materials were determined. Water, ethanol and cottage cheese whey were used as extractants. The developed extraction regimes allow obtaining extracts with a high content of biologically active substances for enriching food and cosmetic products. The final stage of work was the development of recommendations on the use of water, ethanol and whey extracts for the production of various groups of food and cosmetic products.
Authors and Affiliations
Н. А. ТКАЧЕНКО, Н. О. Дец, С. І. Вікуль, Л. О. Ланженко, Д. М. Скрипніченко
Keywords
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