DOI: https://doi.org/10.15587/2313-8416.2019.168943

Discovery of latent reserves of fruit and vegetable raw materials during the production of healthful food products for the world culinary specialists

Raisa Pavlyuk, Viktoriya Pogarskaya, Ludmila Radchenko, Vadim Pavlyuk, Leonida Bilenko, Tetiana Stukonozhenko, Svitlana Loseva

Abstract


Latent forms of pectic substances and biologically active substances (BAS) in nanocomplexes with biopolymers and minerals in fruits and vegetables are discovered. It is shown that in the latent form they are found in fruits and vegetables 2.5 ... 5 times more than determined by traditional chemical research methods. As an innovation, the complex effect of steam thermal treatment, cryoprocessing and mechanolysis during fine grinding on biopolymers and BAS is used. It is established that under the influence of these processes, a more complete extraction of pectic substances and BAS from the raw material (4.5 ... 7.3 times) from the latent form and transformation into a soluble form occurs


Keywords


latent forms; non-enzymatic catalysis; mechanolysis; steam thermal treatment; cryoprocessing; heteropolysaccharide nanocomplex; pectic substances

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GOST Style Citations


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Copyright (c) 2019 Raisa Pavlyuk, Viktoriya Pogarskaya, Ludmila Radchenko, Vadim Pavlyuk, Leonida Bilenko, Tetiana Stukonozhenko, Svitlana Loseva

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ISSN 2313-8416 (Online), ISSN 2313-6286 (Print)