The development of technology of nanoextracts and nanopowders from herbal spices for healthful products

Authors

  • Раїса Юріївна Павлюк Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051, Ukraine
  • Вікторія Вадимівна Погарська Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0001-8031-5210
  • Людмила Олексіївна Радченко Kharkov Trade-Economic Colledge of Kyiv National University of Trade and Economics Klochkivskaya str., 202, Kharkiv, Ukraine, 61045, Ukraine https://orcid.org/0000-0002-2514-7549
  • Ольга Олексіївна Юр’єва Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine
  • Ганна Едуардівна Гасанова Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051, Ukraine https://orcid.org/0000-0003-0869-6607
  • Тетяна Сергіївна Абрамова Kharkov college processing and food industries KNUA P. Vasilenko Barikadnaya str., 51, Kharkov, Ukraine, 61200, Ukraine https://orcid.org/0000-0003-1187-5542
  • Тетяна Миколаївна Коломієць Lipkovatovsky Agricultural College Dotsenko sq., 1, Kharkiv region., Novovodolazhsky district, Lipkovatovka village, Ukraine, 63221, Ukraine https://orcid.org/0000-0003-4106-8530

DOI:

https://doi.org/10.15587/1729-4061.2015.43323

Keywords:

natural spices, biologically active substances, additives, nanoextracts, healthful products

Abstract

The content of biologically active substances in industrially dried natural spices has been studied and the technology of nanoextracts from them has been developed. The nanoextracts were obtained with the use of cryogenic mechanical fine-dispersed processing of raw materials before extraction as modification that allowed to increase getting of healthful extractive substances during water-spirit extraction (1,5...2 times) and reduce the term of extraction in 4...5 times due to quick diffusion of soluble substances from destroyed cells and their direct dissolving. It has been shown that natural spices and nanoextracts from them differ with the high content of biologically active substances such as essential oils, phenolic compounds, tannic compounds, which can also be natural antioxidants, possess detoxic and preservative effects and can be used in fortification of wide assortment of food healthful products with long term of storage in particular: nanodrinks, milk-herbal cocktails, phitosyrups, curd desserts, creams, sauces-dressings, dips, mayonnaises, snacks, pastes, hummus, confectionery fillings, bread and flour products, melted cheeses, curd products, products of individual nutrition, and etc.

Author Biographies

Раїса Юріївна Павлюк, Kharkiv State University of Food Technology and Traders Str. Klochkivska, 333, Kharkov, Ukraine, 61051

Doctor of technical sciences, professor, laureate of the State Prize of Ukraine, Honored Worker of Science and Technology of Ukraine

Department of recycling technologies of fruits, vegetables and milk

Вікторія Вадимівна Погарська, Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of technical sciences, professor, the State Prize laureate of Ukraine Department of Technology processing of fruits, vegetables and milk

Людмила Олексіївна Радченко, Kharkov Trade-Economic Colledge of Kyiv National University of Trade and Economics Klochkivskaya str., 202, Kharkiv, Ukraine, 61045

Сandidate of historical sciences, professor

Director

Ольга Олексіївна Юр’єва, Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Сandidate of technical sciences, Аssociate professor

Department of Technology processing of fruits, vegetables and milk

Ганна Едуардівна Гасанова, Kharkov State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Сandidate of technical sciences, Аssistant

Department of product merchandising and expertise 

Тетяна Миколаївна Коломієць, Lipkovatovsky Agricultural College Dotsenko sq., 1, Kharkiv region., Novovodolazhsky district, Lipkovatovka village, Ukraine, 63221

The head of Technology Department

References

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Published

2015-06-29

How to Cite

Павлюк, Р. Ю., Погарська, В. В., Радченко, Л. О., Юр’єва, О. О., Гасанова, Г. Е., Абрамова, Т. С., & Коломієць, Т. М. (2015). The development of technology of nanoextracts and nanopowders from herbal spices for healthful products. Eastern-European Journal of Enterprise Technologies, 3(10(75), 54–59. https://doi.org/10.15587/1729-4061.2015.43323

Issue

Vol. 3 No. 10(75) (2015): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2015 Раїса Юріївна Павлюк, Вікторія Вадимівна Погарська, Людмила Олексіївна Радченко, Ольга Олексіївна Юр’єва, Ганна Едуардівна Гасанова, Тетяна Сергіївна Абрамова, Тетяна Миколаївна Коломієць

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