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Information × Registration Number 0219U006078, 0116U008446 , R & D reports Title Development of innovative technologies of obtaining of natural herbal additives and technologies of products of high biological value from dairy and herbal raw materials with the use of them popup.stage_title Head Pogarska VictoriaVadimovna, Доктор технічних наук Registration Date 04-04-2019 Organization Kharkov State Academy of Food Technology and Management popup.description2 The work is devoted to the development of innovative technologies of natural herbal health-improving and dietary additives from fruits, vegetables, mushrooms, legumes and products of high biological value from herbal and dairy raw materials with their use for healthy nutrition without food additives and synthetic components. The technologies are based on the innovative use of cryogenic or steam-thermal treatment with the use of modern equipment in combination with cryodestruction and cryomechanochemistry, mechanodestruction and cryo- or mechanoactivation during the fine-dispersed grinding. The use of the mentioned innovations allows to receive natural health-improving herbal additives and products with fundamentally new chemical composition and properties, which differ from the raw materials by the content of BAS and exceed domestic and foreign analogues. During the development of herbal additives from fruits, vegetables and mushrooms in the form of cryopastes and nanopowders it is discovered the hidden inactive forms of high molecular weight nondigestible components - prebiotics, in particular polysaccharides (pectin substances, protopectin, inulin), some proteins, which are bound with other biopolymers, minerals, low molecular weight biologically active substances (BAS) in hardly soluble nanocomplexes. It is determined that the content of insoluble pectin substances in the bound inactive form in fruits and vegetables is 2,5...5,0 times higher than it was possible to extract from the raw materials until now using traditional methods of processing. Besides it the innovative processes allow transformation 70% of pectin substances into a soluble form. It is determined that the extraction of hidden forms of low molecular weight BAS (in particular chlorophylls, anthocyanins, carotenoids, and phenolic compounds) from fruits and vegetables during the cryogenic theatment and mechanolysis is 2,5...3,5 times more than in fresh raw materials (the sizes of which are smaller than 1 nm). It is also determined that during the cryogenic or heat treatment of mushrooms, legumes and vegetables in the modern apparatus in a complex with fine-dispersed grinding the destruction of biopolymers (proteins and inulin) is 50 ... 60%. It is determined that the developed fine-dispersed cryoadditives from fruits and vegetables in the form of frozen pastes and powders have the new unique properties, they can be used as five in one (depending on the type of raw materials), as BAS-fortificants, structurifiers, gel formers, natural dyes, flavors for the production of a wide range of food products for a healthy nutrition without synthetic components and food additives. It is developed the unique cryogenic technologies of production of frozen nanopastes and nanopowders from inulin-containing raw materials (topinambour, apples, lemons, etc.), which differ from the traditional ones by the use of cryogenic "shock" freezing, sublimation drying and fine-dispersed grinding, the complex use of which allows to obtain additives and health-improving products with a record content of BAS in nanoscale form. It is developed the formulations and technologies of a wide range of food products for healthy nutrition with the use of two types of herbal additives, which are obtained with the use of cryogenic or steam-thermal treatment in a complex with fine-dispersed grinding in the form of cryopastes, cryopowders from fruits, vegetables, and additives in the form of nanoextracts from natural spices that give the products original taste, aroma and healing effect. During the two years of reserches (2017, 2018) there were received 14 gold and 2 silver medals at the International culinary competitions in Europe, Asia, Ukraine in the nominations "New generation of health-improving products of the XXI century" and "Innovations in food technologies". Over 30 articles have been published (among them 8 articles in the publications, which are included to the scientometric databases Scopus, 4 articles in magazine "Eurica", 6 articles in "ScienceRise", etc., 85 theses of the reports. One encyclopedia of nutrition and 2 monographs are published). In addition, 1 Candidate's thesis is defended, 4 dissertations are prepared for defense, 20 master's and 30 bachelor's thesises are defended. The obtained results of the research have been introduced into production at such enterprises as NPF "Lesnaya skaska", VF "KhPK", LLC FM "HLADOPROM", NVF Criaz, LLC Bogodukhiv Dairy Plant. Product Description popup.authors Абрамова Т. С. Балабай К. С. Берестова А.А. Дудник К. В. Какадій Ю.П. Котюк Т. В. Леухіна Л.В. Лосєва С.М. Максимова Н.П. Павлюк Р. Ю. Погарська В. В. Погарський О. С. Пономаренко Т. С. Стуконоженко Т. А. Тельонков О. Є. Юр'єва О.О. popup.nrat_date 2020-04-02 Close