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

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.127158

Keywords:

chlorophyll-containing vegetables, BAS complex, health-improving nanoproducts, steam thermal treatment, mechanolysis, hidden forms of chlorophylls

Abstract

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.

Author Biographies

Raisa Pavlyuk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Technology processing of fruits, vegetables and milk

Viktoriya Pogarska, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of Technology processing of fruits, vegetables and milk

Valeriy Mikhaylov, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor

Department of processes, devices and automation of food production

Olexandr Bessarab, National University of Food Technologies Volodymyrska str., 68, Kyiv, Ukraine, 01601

PhD

Department of Technology preservation

Ludmila Radchenko, Kharkiv Trade-Economic Colledge of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

PhD, director

Aleksey Pogarskiy, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Assistant

Department of Technology processing of fruits, vegetables and milk

Oleksandr Telenkov, Putivl College of Sumy National Agrarian University Lunacharskoho str., 80, Putivl, Ukraine, 41500

The teacher of the highest category

Anna Radchenko, Kharkiv Trade-Economic Colledge of Kyiv National University of Trade and Economics Klochkivska str., 202, Kharkiv, Ukraine, 61045

PhD

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Published

2018-03-28

How to Cite

Pavlyuk, R., Pogarska, V., Mikhaylov, V., Bessarab, O., Radchenko, L., Pogarskiy, A., Telenkov, O., & Radchenko, A. (2018). The study of bas complex in chlorophyll­containing vegetables and development of health­improving nanoproducts by a deep processing method. Eastern-European Journal of Enterprise Technologies, 2(11 (92), 48–56. https://doi.org/10.15587/1729-4061.2018.127158

Issue

Vol. 2 No. 11 (92) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Raisa Pavlyuk, Viktoriya Pogarska, Valeriy Mikhaylov, Olexandr Bessarab, Ludmila Radchenko, Aleksey Pogarskiy, Oleksandr Telenkov, Anna Radchenko

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