Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits
Journal Title: Восточно-Европейский журнал передовых технологий - Year 2018, Vol 4, Issue 11
Abstract
<p>We determined the complex of BAS of spicy vegetables (roots of ginger, celery, horseradish, and garlic), which differ from other vegetable raw materials by a high content of unsaturated reactive phyto-substances. It includes volatile aromatic substances, low-molecular and high molecular phenolic compounds. The latter are natural antioxidants, preservatives and have a bactericidal and an immunomodulating effect. We found that spicy vegetables have a high content of prebiotic substances (cellulose, pectin, and protein); they are low in sugar. The presence of the specified BAS in 100 g of spicy vegetables in the amounts that can satisfy a daily need of the human body, as argued by authors, provides fresh vegetables with direct therapeutic and prophylactic properties.</p><p>We developed the nanotechnologies for healthy frozen supplements and nanoproducts produced from spicy vegetables, which fully preserve vitamins, aromatic substances, phenolic compounds and other BAS of fresh raw materials. In addition, we found the hidden (bound) forms of BAS in the course of development of nanotechnologies and extracted them into a freely assimilable state. The mass fraction of these substances is 2.5...3.2 times higher than that in fresh vegetables, which we can control by standard chemical methods. We propose to use the cryogenic treatment of raw materials, which includes a cryogenic "shock" freezing and a finely dispersed low temperature grinding (mechanolysis), as the innovation in the development of technologies.</p><p>The advantages imply that it became possible to obtain frozen spicy vegetables, which, in terms of the content of natural aromatic substances and phytocomponents (phenolic compounds, polyphenols and other BAS), exceed fresh spicy vegetables by 2...2.5 times. We worked out the technological modes at the semi-industrial bench equipment. We developed technologies for health-improving supplements in the form of finely dispersed purees and frozen spicy vegetables.</p><p>That makes it possible to develop a wide range of health products that outperform known analogues in quality using the obtained frozen products and supplements of spicy vegetables.</p>
Authors and Affiliations
Raisa Pavlyuk, Viktoriya Pogarskaya, Oleksander Cherevko, Vadym Pavliuk, Ludmila Radchenko, Ekaterina Dudnyk, Anna Radchenko, Tatyana Kolomiets
Keywords
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- EP ID EP528123
- DOI 10.15587/1729-4061.2018.133819
- Views 38
- Downloads 0
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