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Information × Registration Number 0221U104412, 0116U004858 , R & D reports Title Physico-chemical preconditions to create dietary supplements for food with predictable properties popup.stage_title Head Lashko Nataliia P., Кандидат хімічних наук Registration Date 18-03-2021 Organization Zaporizhzhia National University popup.description2 Object of research - thymol, vanillin, glucose, sucrose, thermotropic precious gelatin, cryotexturates of corn starch. The purpose is create effective dietary supplements with predictable properties. Research methods: optical, computational. As a result of experimental studies during the reporting period were the following results were obtained: – theoretically analyzed and substantiated the problem of developing effective stable food additives - flavors; – proposed new approaches to create stable forms of flavored food additives with predictable properties; – for the first time established regularities of sorption of thymol, vanillin from aqueous solutions by cryotexturates of corn starch and thermotropic gelatin gems and influence on sorption processes of low molecular weight templates - glucose and sucrose; – it is experimentally confirmed that the binding of thymol and vanillin from aqueous solutions is described by the isotherm of polymolecular adsorption and the kinetic and thermodynamic indicators of sorption (isobaric-isothermal potentials, sorption constants) are calculated; – established and scientifically substantiated influence of the type of functional group of odorant and the nature of the surface (hydrophobic, hydrophilic) of gelatin gems on the sorption properties of the studied biopolymer matrices; – it is confirmed that the use of templating and imprinting of biopolymer matrices is the most technologically promising for the creation of stable aromatic food additives with predictable properties; – prepared and successfully defended course and qualification works of bachelors and masters. The results of research work were implemented in the educational processes of the Faculty of Biology of Zaporizhia National University and can be used in the development of flavors in the food industry.   Product Description popup.authors Lashko Nataliia P. popup.nrat_date 2021-03-18 Close