Development of the nanotechnology for wellness products “NatureSuperFood” fruit and vegetable ice­cream sorbets with a record content of biologically active substances

Authors

DOI:

https://doi.org/10.15587/1729-4061.2018.148071

Keywords:

nanotechnologies, wellness products, sorbets, cryogenic “shock” freezing, finely dispersed shredding, BAS

Abstract

This paper reports the newly proposed and devised technique and nanotechnology for the wellness products “NatureSuperFood” ‒ fruit and vegetable ice cream – sorbets ‒ that make it possible to obtain a product with unique features. The new types of sorbets are in the nano­dimensional form and are distinguished by a high content of natural biologically­active substances from fruits and vegetables (β­carotene, chlorophyll, phenolic compounds, anthocyanins, ascorbic acid, etc.). In addition, there are characterized by the high content of soluble pectic substances, which act in the sorbets as natural thickeners and stabilizers. That provides for a possibility to eliminate the need to use synthetic additives.

Nanotechnologies of the wellness products “NatureSuperFood” ‒ fruit and vegetable ice cream ‒ are based on the application of the cryogenic “shock” freezing and the finely­ground fruits and vegetables as an innovative method for structure formation and obtaining sorbets with a record content of BAS. A combined effect of the specified factors leads to the activation and extraction of hidden BAS from fruits and vegetables into free form, as well as the transformation of pectin from the inactive form to the active form. A special feature of the sorbet production technologies is the use of natural ingredients only (fruits, berries, vegetables), as well as the absence of artificial food additives (stabilizers, thickeners, emulsifiers, synthetic dyes, etc.). The technologies make it possible to not only retain vitamins and other BAS from original raw materials in sorbets, but to extract from raw materials the hidden, inactive, bound with biopolymers and minerals in nanocomplexes, forms of BAS into the free, easily digestible nanoform. Mass fraction of BAS in sorbets is 2.5…3.5 times larger than that in fresh fruits and vegetables. In addition, the technologies make it possible to more efficiently (by 3.0...5.0 times larger than in fresh raw materials) extract and transform into a soluble form (by 70 %) those pectin substances that are in the inactive hidden form in fruits and vegetables.

The developed nanotechnologies and formulations of wellness products “NatureSuperFood” include 3 types of sorbets made from chlorophyll­containing, carotene­containing, and anthocyanin­containing fruits, berries, and vegetables. Natural raw materials act as a “five­in­one” in the manufacture of sorbets: a source of BAS, a thickener, a structure­forming agent, coloring, and flavoring. The new types of sorbets are in the nano­dimensional form; they outperform known analogs in terms of BAS content. The technological production modes of ice­cream­sorbets were tested at the bench semi­industrial equipment

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

Aleksey Pogarskiy, 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

Iuliia Kakadii, 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

Tetiana Stukonozhenko, 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

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Published

2018-11-23

How to Cite

Pavlyuk, R., Pogarskaya, V., Pogarskiy, A., Kakadii, I., & Stukonozhenko, T. (2018). Development of the nanotechnology for wellness products “NatureSuperFood” fruit and vegetable ice­cream sorbets with a record content of biologically active substances. Eastern-European Journal of Enterprise Technologies, 6(11 (96), 59–68. https://doi.org/10.15587/1729-4061.2018.148071

Issue

Vol. 6 No. 11 (96) (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, Aleksey Pogarskiy, Iuliia Kakadii, Tetiana Stukonozhenko

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