The development of technology of nanoextracts and nanopowders from herbal spices for healthful products
DOI:
https://doi.org/10.15587/1729-4061.2015.43323Keywords:
natural spices, biologically active substances, additives, nanoextracts, healthful productsAbstract
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.
References
- Pavlyuk, R., Pogarskaya, V., Yurieva, O., Pavlyuk, V. et. al. (2014). Cryogenic and mechanical chemistry in food technologies. Kharkiv: Phinart, 260.
- Pavlyuk, R., Pogarskaya, V., Pavlyuk, V., Barestovaya, A. (2014). Cryogenic mechanical chemistry in nanotechnologies of food products. Kharkiv: Phinart, 260.
- Pavlyuk, R., Pogarskaya, V., Janickiy, V., Pavlyuk, V., Sokolova, L., Korobets, N., Maximova, N. (2013). Merchandizing and innovative technologies for processing of drug-technical herbal raw materials. Kharkov State University of Food Technology and Trade; Kharkov Trade and Economic Institute of Kyiv National Trade and Economic University. Kharkov, 429.
- Pavlyuk, R. Yu. (1994). Development of technology of canned vitaminous phytonutrients and their use in food products of preventive action [Razrabotka technologii konservirovannih vitaminnih fitodobavok i ih ispolzovanie v produktah pitaniya profilakticheskogo deistviya]. Odessa, ONAFT, 446.
- FAO/WHO (2012). Policy measures to ensure food security in the region: problems and prospects – Food Forecast to 2050. Twenty-eighth FAO Regional Conference for Europe, 25.
- Dyachok, V.V. (2010), Scientific-Theoretical fundamentals of extraction of starting materials of herbal origin [Naukovo-teoretychni osnovy ekstrahuvannya likars'koyi roslynnoyi syrovyny]. Kiev, 384.
- Mal'ovanyy, M. S., Dyachok, V. V. (2010). The extraction of mixture of herbal raw materials. Process calculation. Chemical Industry of Ukraine, 4, 17–21.
- Osypova, L. A. (2006). Scientific substantiation of technology of canned carbonated juice flavored drinks. Kharkiv National Technic University of agricultural industry named P. Vasylenko, Kharkiv, 45, 285–292.
- Osypova, L. A., Kaprel'yants, L. V. (2007). Functional drinks based on spiced-aromatic raw materials. Food industry, 9, 74–75.
- Kovalenko, E. A. (2007). Scientific-Theoretical fundamentals of processes of low-temperature separation of liquid systems of food industries [Naukovo-teoretychni osnovy protsessov nyzkotemperaturnoho razdelenyya zhydkykh system pyshevyh proizvodsts]. Odessa, 516.
Downloads
Published
How to Cite
Issue
Section
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
This work is licensed under a Creative Commons Attribution 4.0 International License.
The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.
A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.