Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.133819

Keywords:

, cryogenic treatment, spicy vegetables, BAS complex, health supplements, nanoproducts, mechanolysis, hidden forms of BAS

Abstract

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.

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.

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.

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.

Author Biographies

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

Doctor of Technical Sciences, Professor, Honored figure of Science and Technology in Ukraine, State Prize laureate of Ukraine

Department of Technology processing of fruits, vegetables and milk

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

Doctor of Technical Sciences, Professor, State Prize laureate of Ukraine

Department of Technology processing of fruits, vegetables and milk

Oleksander Cherevko, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Honored figure of Science and Technology in Ukraine, State Prize laureate of Ukraine

Department of Processes, Devices and Automation of Food Production

Vadym Pavliuk, Kharkiv Trade and Economics Institute of Kyiv National University of Trade and Economics Otakara Yarosha lane, 8, Kharkiv, Ukraine, 61045

Doctor of Physical and Mathematical Sciences, Professor

Department of Applied Mathematics and Information Technologies

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

PhD, Director

Ekaterina Dudnyk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Postgraduate student

Department of Technology processing of fruits, vegetables and milk

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

PhD

Tatyana Kolomiets, Lipkovatovsky Agricultural College Dotsenko sq., 1, Kharkiv region., Novovodolazhsky district, Lipkovatovka village, Ukraine, 63221

The head of Technology Department

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Published

2018-08-02

How to Cite

Pavlyuk, R., Pogarskaya, V., Cherevko, O., Pavliuk, V., Radchenko, L., Dudnyk, E., Radchenko, A., & Kolomiets, T. (2018). Studying the complex of biologically active substances in spicy vegetables and designing the nanotechnologies for cryosupplements and nanoproducts with health benefits. Eastern-European Journal of Enterprise Technologies, 4(11 (94), 6–14. https://doi.org/10.15587/1729-4061.2018.133819

Issue

Vol. 4 No. 11 (94) (2018): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2018 Raisa Pavlyuk, Viktoriya Pogarskaya, Oleksander Cherevko, Vadym Pavliuk, Ludmila Radchenko, Ekaterina Dudnyk, Anna Radchenko, Tatyana Kolomiets

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