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Information × Registration Number 0217U002199, 0116U000838 , R & D reports Title Studying how rhe steam-heat treatment and mechanolisys influence on nanocomplexes activation in heteropolysaccharides of fruit and vegetable biosystems during the development of nanotechnologies popup.stage_title Head Pavlyuk Raisa Yurievna, Registration Date 26-01-2017 Organization Kharkov State Academy of Food Technology and Management popup.description2 The work is devoted to scientific substantiation of highly effective way of deep processing of fruit and vegetable raw materials with a high content of hardly soluble heteropolysaccharides of different nature (particularly cellulose, pectin, inulin etc.) and their nanocomplexes and development of nanotechnologies of fine-dispersed additives with a high content of soluble forms of biopolymers. Besides food fibers - prebiotics, raw materials are the sources of vitamins, carotenoids, phenolic compounds and other biologically active substances. The complex effect of steam-thermal processing (or freezing) and non-enzymatic catalysis - mechanolysis to the raw materials is used as innovation. It is allowed to extract inactive tied in nanocomplexes biopolymers from raw materials, destruct them to individual monomers and transform into a digestible form. It contributes to a more complete extraction of hidden forms of biopolymers and biologically active substances and maximal using of biological potential of raw materials (3...5 times more compared with the content in the start raw materials). This result can not be achieved with the use of conventional methods of processing of fruit and vegetable raw materials. It also allows to transform biopolymers into the monomers partially (50...70%). It is determined that mechanisms of these processes are related to mechanical cracking, cryomechanodestruction and mechanical activation of nanocomplexes and biopolymers into their monomers. A new way of deep processing of raw materials exceeds traditional methods of processing of raw materials by intensity. So it can be alternative to the traditional methods of processing of raw materials with help of enzyme preparations. It is determined that complex effect of steam-thermal processing (or cryogenic "shock" freezing) and fine-dispersed grinding during the obtaining of nanopuree from fruit and vegetable raw materials results to activation and significant extraction of pectin substances from inactive tied in nanocomplexes with other biopolymers form to a free condition. In this case the mass fraction of pectin substances increases 3,0...5,0 times in comparison withstart raw materials. Significant portion (50...70%) of protopectin is transformed into the soluble form during the obtaining of nanopuree from fruit and vegetable raw materials. It increases the gelling properties of obtained additives. Similar patterns are set for the cellulose and inulin. It is determined that complex using of steam-thermal processing and fine-dispersed grinding of fruit and vegetable raw materials allows to obtain nanopuree, the quality of which approaches the quality of puree prepared with the use of cryogenic processing by content of low-molecular biologically active substances (L-ascorbic acid, ?-carotene, phenolic compounds and readily soluble monomers of biopolymers). With the use of Biotesting method it is determined that degree of digestibility of nanopuree by living organisms exceeds 3-4 times the digestibility of traditional puree. The quality of developed puree exceed the quality of domestic and foreign analogues. The scientific results of research are the basis for the development of nanotechnologies of fine-dispersed additives from fruit and vegetable raw materials such as apples, apricots, topinambour, pumpkin and carrots. During 2016 it is published 2 monographs, 10 articles (3 articles in English in the publication of Ukraine, which is included to the international scientific metric databases: Scopus, Index Copernicus etc. / "Eastern-European Journal of Enterprise Technologies" and 2 articles in the publication of the European Union / "EUREKA: Life Sciences"), 2 patents, 11 theses s, including the 8th International Central European Congress on food science CEFood 2016, which was carried out on the basis of NUFT, Kyev - 2. 2 dissertations are prepared for protection (asp. K. Balabai and asp. T. Matsipura). Asp. T. Stukonozhenko, asp. Loseva and asp. E. Telenkov are doing their dissertations. 6 master's research works and 5 bachelor's research works are submitted. Nanopuree and products on their base (nanocryosorbets) obtained by new way of deep processing received two gold medals at the International Food Festival Agro Cook Fest (October 2016). An economic agreement on development and introduction into production of fillings for confectionery products "Pancake" from pectin raw materials, processed with the use of enzymatic catalysis, is concluded as a part of the research work (20,0 thousand. UAH.). Product Description popup.authors Артамонова М.В. Білоконь Н.C. Балабай К.С. Барац К.С. Валяєва А.В. Деркач Р.А. Джалагонія Н.В. Какадій Ю.П. Котюк Т.В. Ломака П.І. Лосєва С.М. Максимова Н.П. Маціпура Т.С. Михайлець Ю.В. Найдьон В.М. Некрасова А.Ю. Погарська В.В. Погарський О.С. Стуконоженко Т.С. Чорнявська К.А. Шкарупета Т.А. Юр'єва О.О. popup.nrat_date 2020-04-02 Close