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

Authors

DOI:

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

Keywords:

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

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

Author Biographies

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

Doctor of technical sciences, Professor, Honored figure of Science and Technology in Ukraine, the 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, the State Prize laureate of Ukraine Department of Technology Processing of Fruits, Vegetables and Milk

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

PhD, Professor, Director

Vadim Pavlyuk, 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 Technology and Organization of Restaurant Business

Leonida Bilenko, Kharkiv Trade and Economic College of Kyiv National Trade and Economic University Klochkivska str., 202, Kharkiv, Ukraine, 61045

Deputy Director of Learning Support

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

Svitlana Loseva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Associate Professor

Department of Technology Processing of Fruits, Vegetables and Milk

References

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Published

2019-05-30

Issue

No. 5 (2019)

Section

Technical Sciences

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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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