scholarly journals Ozonation as a Method of Abiotic Elicitation Improving the Health-Promoting Properties of Plant Products—A Review

Molecules ◽  
2020 ◽  
Vol 25 (10) ◽  
pp. 2416 ◽  
Author(s):  
Monika Sachadyn-Król ◽  
Sofia Agriopoulou
Keyword(s):  
Raw Materials ◽  
Primary Objective ◽  
Raw Material ◽  
Ozone Treatment ◽  
High Concentration ◽  
Plant Products ◽  
Plant Raw Materials ◽  
Health Promoting ◽  
Short Time

In this review, the primary objective was to systematize knowledge about the possibility of improving the health-promoting properties of raw plant products, defined as an increase in the content of bioactive compounds, by using ozone. The greatest attention has been paid to the postharvest treatment of plant raw materials with ozone because of its widespread use. The effect of this treatment on the health-promoting properties depends on the following different factors: type and variety of the fruit or vegetable, form and method of ozone treatment, and dosage of ozone. It seems that ozone applied in the form of ozonated water works more gently than in gaseous form. Relatively high concentration and long contact time used simultaneously might result in increased oxidative stress which leads to the degradation of quality. The majority of the literature demonstrates the degradation of vitamin C and deterioration of color after treatment with ozone. Unfortunately, it is not clear if ozone can be used as an elicitor to improve the quality of the raw material. Most sources prove that the best results in increasing the content of bioactive components can be obtained by applying ozone at a relatively low concentration for a short time immediately after harvest.

TECHNOLOGICAL ASPECTS OF HIGH QUALITY RAW MATERIAL OBTAINING FOR PECTIN PRODUCTION

1970 ◽  
pp. 47-50
Author(s):  
I. A. Ilina ◽  
I. A. Machneva ◽  
E. S. Bakun
Keyword(s):  
Raw Materials ◽  
Thermal Characteristics ◽  
Environmental Safety ◽  
Raw Material ◽  
High Quality ◽  
Temperature Conductivity ◽  
Drying Temperature ◽  
Plant Raw Materials ◽  
Gel Forming Ability

  The article is devoted to the study of the chemical composition, physical and thermal-pfysical characteristics of damp apple pomaces and the identifying patterns of influence of drying temperature the functional composition and gel-forming ability of pectin. The research is aimed at obtaining initial data for the subsequent calculation of the main technological, hydro-mechanical, thermal, structural and economic characteristics of devices for drying the plant raw materials, ensuring the environmental safety and high quality of pectin-containing raw materials, the reducing heat and energy costs. As a result of the study of the thermal characteristics of apple pomaces, the critical points (temperature conductivity – 16.5 x 10-8 m2/s, thermal conductivity – 0.28 W/m K, heat capacity – 1627 j/(kg K)) at a humidity of 56 % are determined, which characterizing the transition from the extraction of weakly bound moisture to the extraction of moisture with strong bonds (colloidal, adsorption). It was found that the pomaces obtained from apples of late ripening have a higher content of solids (21-23 %), soluble pectin and protopectin (2.5-4.5 %). Dried pomaces obtained from apple varieties of late ripening contain up to 25 % pectin, which allow us to recommend them as a source of raw materials for the production of pectin. The optimum modes of preliminary washing of raw materials are offered, allowing to the remove the ballast substances as much as possible. It is established that when the drying temperature increases, the destructive processes are catalyzed: the strength of the pectin jelly and the uronide component and the degree of pectin esterification are reduced. The optimum drying temperature of damp apple pomaces is 80 0C, at which the quality of pectin extracted from the dried raw materials is maintained as much as possible. It is shown that the most effective for the pectin production is a fraction with a particle size of 3-5 mm, which allow us to extract up to 71 % of pectin from raw materials.

scholarly journals NEW KINDS OF WINES OF THE VERMOUTH TYPE BASED ON AROMATIC PLANT RAW MATERIALS

2021 ◽  
Vol 29 ◽  
pp. 79-88
Author(s):  
O.O. MATIEHA ◽  
I.V. BALIAN ◽  
L.TS. ZHUKOVSKA ◽  
L.V. FODOR
Keyword(s):  
Raw Materials ◽  
Raw Material ◽  
Aromatic Plant ◽  
Plant Raw Materials

The article analyses about twenty cultivated and wild growing plants (lavender, mint, hyssop, fennel, etc.) as raw material bases for producing various types of flavoured wines. The varieties of wine-producing grapes that form the basis of flavoured beverages have been determined. The author suggests data on the accumulation of volatile ethers/esters in wines with added plant raw materials, as well as their optimal volume. The quality of various types of wine has been determined and the best variants have been singled out. Keywords: spices and herbs, grape flavoured wine.

scholarly journals Modelling of the process of vybromechanical activation of plant raw material hydrolysis for pectin extraction

10.5219/1305 ◽  
2020 ◽  
Vol 14 ◽  
pp. 239-246
Author(s):  
Igor Palamarchuk ◽  
Mikhailo Mushtruk ◽  
Vladislav Sukhenko ◽  
Vladislav Dudchenko ◽  
Lidija Korets ◽  
...  
Keyword(s):  
Power Consumption ◽  
Raw Materials ◽  
Equations Of Motion ◽  
Oscillatory System ◽  
Drive Shaft ◽  
Raw Material ◽  
Plant Raw Materials ◽  
The Cost ◽  
Power And Energy

Centrifugal and vibrational technological effects are among the main approaches to intensify the process of plant raw materials hydrolysis for pectin extraction. With the impulse intensification of such a process, it is possible not only to increase its efficiency, but also to achieve the compactness of the equipment, reduce the cost of electricity and improve the quality of the product of hydrolysis. The hypothesis is confirmed, according to which the vibro-centrifugal intensification of hydrolysis increases the driving force of the process by not only activating the material flows of raw materials and reagents, but also by reducing the resistance in the technological environment. Graphical and analytical dependencies of the power and energy parameters of the oscillatory system were obtained, which proved the overcoming of the flow resistance of the liquid medium in the entire speed range of the drive shaft with the potential to intensify the process at a power consumption of 2.0 – 3.0 kW and or by the force of 2.3 – 2.5 kN using the Lagrange and Cauchy methods for composing and solving the equations of motion of the moving components of the tested hydrolyser with vibrating activators, and the methods of mathematical analysis and their processing in the MathCAD. The analysis of the presented parameters of the studied process of mixing the pectin-containing mass in the hydrolyser allowed us to determine the rational mode parameters of processing, which correspond to the angular velocity of the drive shaft  rad/s at the power consumption of 500 – 600 watts.

scholarly journals Potential raw materials for special use vegetable fatty composite mixtures

2019 ◽  
Vol 48 (2) ◽  
pp. 54-63
Author(s):  
Исмаил Исабаев ◽  
Ismail Isabayev ◽  
Тамара Атамуратова ◽  
Tamara Atamuratova
Keyword(s):  
Wheat Germ ◽  
Raw Materials ◽  
Raw Material ◽  
Plant Raw Materials ◽  
Optimum Proportion ◽  
Sunflower Oils ◽  
Bread Production ◽  
Positive Effect ◽  
Wheat Product

The article is devoted to the analysis of modern priorities in the sphere of food industry main branches development. The author identified the most promising of them, in particular, modification of socially significant food products (fats) by means of their combination with traditional and non-traditional plant raw materials having full fat oil and low-oil content as a source of physiologically functional nutrients. Chemical composition of raw materials has been studied to reveal the biological value and food safety. The efficiency of using wheat germ flour as an ingredient of vegetable fatty composite mixtures in bread production is established. The author suggested using composites that consist of germinated wheat product, animal fat, creamy melted butter, palm, soybean and sunflower oils which have balanced fatty acids content. The author justified the relevance of heat treatment of composite mixtures having wheat germ flour content up to 30.0% of the mixture mass at 40–50 °C, more than 30% – up to 70°C during 10–15 min. That will help increase its microbiological purity, reduce the enzymatic action of germ lipase, protease and lipoxygenase, extend the mixtures shelf life up to 45 days. Optimum proportion of wheat germ flour should not exceed 70.0% of the raw material mixtures weight. It was demonstrated that 30,0 to 50,0% of solid fats can be replaced with vegetable oils. There was a positive effect of the developed composites in the amount of up to 5.0% to the quantity of flour according to the recipe on the quality of bread produced from the 1st grade wheat flour.

scholarly journals The influence of the vegetative stage of Galega orientalis on the quality of haylage prepared from it

2020 ◽  
Vol 222 ◽  
pp. 02019
Author(s):  
Boris Starkovskiy ◽  
Gennadiy Simonov ◽  
Yuliya Malinovskaya ◽  
Aleksandr Simonov
Keyword(s):  
Nutritive Value ◽  
Raw Materials ◽  
Production Costs ◽  
Biologically Active ◽  
Raw Material ◽  
Plant Raw Materials ◽  
Beneficial Impact ◽  
Galega Orientalis ◽  
Active Substances

Studying the effect of plant raw materials on the quality of the finished haylage made of Galega orientalis when preparing it at different vegetative stages of plants. Special attention is paid to haylage in the livestock ration structure because compared to silage it has higher nutritive value and contains more dry matter, protein, sugars, macro- and microelements, as well as biologically active substances. It is worth to note that haylage rations have a beneficial impact on the animal body and the productivity of animals, which, in turn, reduces production costs. it has been proved that the green mass of Galega orientalis is a good raw material for making haylage if the technological requirements for feed preparation are met.

scholarly journals THE FEATURES OF THE ACCUMULATION OF FLAVONOIDS IN BIOTECHNOLOGICAL RAW MATERIAL OF IRIS SIBIRICA L. THE DEVELOPMENT OF METHODS OF QUANTIFICATION

2019 ◽  
pp. 327-336
Author(s):  
Lyudmila Vladimirovna Shcherbakova ◽  
Lyudmila Ivanovna Tikhomirova ◽  
Dmitriy Alekseyevich Karpitsky ◽  
Yuriy Tsaturovich Martirosian ◽  
Balakyz Kymyzgalievna Eskalieva
Keyword(s):  
Raw Materials ◽  
Rapid Development ◽  
Biomass Accumulation ◽  
Secondary Compounds ◽  
Raw Material ◽  
Plant Raw Materials ◽  
Plant Tissue Cultures ◽  
Characteristic Relationship ◽  
Physiologically Active Compounds

Identification of scientific regularities of accumulation of physiologically active compounds is relevant to the issues of plant biology, as it can create conditions for the rapid development of biotechnological approaches and the solution of a number of environmental and economic problems associated with the use of plant raw materials. The aim of this work was to identify the features of the accumulation of flavonoids and the development of methods of differential spectrophotometry allows to assess the quality of biotechnological raw materials Iris sibirica L. (Siberian iris) on the content of flavonoids. The most important regulators of the synthesis of secondary compounds in plant tissue cultures include such components of nutrient media as hormones. As a result of our experiments it was noted for I. sibirica characteristic relationship between the accumulation of biomass and the content of quercetin and rutin. On the medium with 5.0 µm BAP, supplemented by auxins with an increase in the total height of the shoots, the quercetin content and rutin in the phytomass decreased dramaticly. To maintain a balance between biomass accumulation and flavonoid content for I. sibirica, we recommend using media with 2.5 µm BAP supplemented with auxins. The developed method allows to determine the content of the total of flavonoids in Iris sibirica raw materials in the presence of other compounds, is simple in execution and does not require expensive equipment. A validation evaluation of the technique indicates its suitability for quality control of biotechnological raw materials Iris sibirica.

scholarly journals Research of extractors for the extraction of target components from plant materials of various internal structures

2021 ◽  
Vol 273 ◽  
pp. 01031
Author(s):  
Maksim Prosin ◽  
Dmitrii Borodulin ◽  
Elena Safonova ◽  
Yana Golovacheva
Keyword(s):  
Raw Materials ◽  
Extraction Process ◽  
Liquid System ◽  
Raw Material ◽  
Plant Materials ◽  
Plant Raw Materials ◽  
Internal Structures ◽  
Main Production ◽  
Solid Liquid

Manufacturers prefer berries and fruits, but there are also other products made with seeds, aromatic and medicinal herbs, spices, as well as other components. The main production stage for obtaining tinctures and aromatic alcohols is the extraction process. Currently, a large number of designs of extractors for solid-liquid system of periodic and continuous action have been developed. All of them are different from each other in terms of efficiency, energy consumption and applicability in a particular production. The purpose of this work is to study and analyze the influence of the structure of raw materials on the efficiency of extraction in equipment of various types. To carry out the research, three types of raw materials were selected from various groups: rose hips, penny root and chaga mushrooms. The most suitable and promising extractor designs are the Soxlhet extractor; centrifugal extractor; rotary-pulsating apparatus. The results of the work, it was concluded that the most versatile apparatus is the rotary-pulsating apparatus, since during its operation the raw material is crushed. Plant raw materials give the most complete target components with list time. In devices of similar designs, the different internal structure of raw materials does not affect the quality of the extracts obtained.

scholarly journals A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1411
Author(s):  
José Luis P. Calle ◽  
Marta Ferreiro-González ◽  
Ana Ruiz-Rodríguez ◽  
Gerardo F. Barbero ◽  
José Á. Álvarez ◽  
...  
Keyword(s):  
Random Forest ◽  
Raw Materials ◽  
Principal Component ◽  
Hierarchical Cluster ◽  
Raw Material ◽  
Support Vector ◽  
Protected Designation Of Origin ◽  
Ft Ir

Sherry wine vinegar is a Spanish gourmet product under Protected Designation of Origin (PDO). Before a vinegar can be labeled as Sherry vinegar, the product must meet certain requirements as established by its PDO, which, in this case, means that it has been produced following the traditional solera and criadera ageing system. The quality of the vinegar is determined by many factors such as the raw material, the acetification process or the aging system. For this reason, mainly producers, but also consumers, would benefit from the employment of effective analytical tools that allow precisely determining the origin and quality of vinegar. In the present study, a total of 48 Sherry vinegar samples manufactured from three different starting wines (Palomino Fino, Moscatel, and Pedro Ximénez wine) were analyzed by Fourier-transform infrared (FT-IR) spectroscopy. The spectroscopic data were combined with unsupervised exploratory techniques such as hierarchical cluster analysis (HCA) and principal component analysis (PCA), as well as other nonparametric supervised techniques, namely, support vector machine (SVM) and random forest (RF), for the characterization of the samples. The HCA and PCA results present a clear grouping trend of the vinegar samples according to their raw materials. SVM in combination with leave-one-out cross-validation (LOOCV) successfully classified 100% of the samples, according to the type of wine used for their production. The RF method allowed selecting the most important variables to develop the characteristic fingerprint (“spectralprint”) of the vinegar samples according to their starting wine. Furthermore, the RF model reached 100% accuracy for both LOOCV and out-of-bag (OOB) sets.

TECHNOLOGY FOR OBTAINING PECTIN CONCENTRATE FROM ROSEHIP FRUITS

2021 ◽  
pp. 87-90
Author(s):  
М.Ж. Кизатова ◽  
Д.А. Абдуллаева
Keyword(s):  
Medicinal Plant ◽  
Raw Materials ◽  
Raw Material ◽  
Plant Raw Materials ◽  
Plant Raw Material ◽  
Pectin Substances

Статья посвящена важности пектиновых веществ, а также расширению сферы использования лекарственного растительного сырья. В качестве лекарственного растительного сырья представлены технологии получения пектинового экстракта из плодов шиповника, которые встречаются на территории Казахстана 25 видов. Применение пектина в медицине. The article is devoted to the importance of pectin substances, as well as to the expansion of the use of medicinal plant raw materials. As a medicinal plant raw material, technologies for obtaining pectin extract from rosehip fruits, which are found in 25 species on the territory of Kazakhstan, are presented. The use of pectin in medicine

IMPACT OF INNOVATIVE METHOD OF PREPARING TOBACCO LEAVES FOR DRYING ON THE BASIC PARAMETERS OF QUALITY OF TOBACCO RAW MATERIAL

2019 ◽  
Author(s):  
Е.Е. Ульянченко
Keyword(s):  
Chemical Composition ◽  
Quality Indicators ◽  
Raw Materials ◽  
Raw Material ◽  
Tobacco Leaves ◽  
Commercial Grade ◽  
Innovative Method ◽  
Main Indicator ◽  
Basic Parameters

Исследовано влияние приема прорезания средней жилки на основные качественные показатели табачного сырья. Исследования проводили на листьях основных сортотипов табака Трапезонд и Остролист по массовым ломкам. Прорезание жилки осуществляли на инновационном оборудовании экспериментальном образце линии подготовки листьев табака к сушке ЛПТС360 (ВНИИТТИ, Краснодар). Качество табачного сырья с прорезанной жилкой определяли по товарным сортам, технологическим и курительным свойствам, химическому составу по методикам лабораторного контроля ВНИИТТИ. Инновационный способ подготовки табака к сушке в едином потоке с применением технологического оборудования, включающего прорезатель, выявил положительный технологический результат. Установлена эффективность приема прорезания средней жилки: срок естественной сушки листьев с прорезанной жилкой сократился в 2,5 раза выход 1го товарного сорта сырья составил 74,60 87,93 выход волокна сырья с прорезанной жилкой превышает минимальное значение технологических норм (75) в 1,15 1,26 раз условный расход сырья на единицу курительных изделий меньше норматива на 6 25 улучшен основной показатель химического состава табачного сырья (число Шмука) в 1,6 4,6 раза у сортотипа Трапезонд, в 1,2 1,5 раза у сортотипа Остролист дегустационные свойства сырья не ухудшились. Инновационный способ подготовки листьев табака к сушке, включающий прием прорезания средней жилки, рекомендуется для применения в производстве табачного сырья. The influence of middle vein cutting method on the main quality indicators of tobacco raw materials is studied. Studies were carried out on the leaves of the main varieties of tobacco Trapezond and Ostrolist, on mass breakdowns. Vein cutting was carried out on the innovative equipment of the line of preparation of tobacco leaves for drying LPTS360 (GNU VNIITTI RAA, Krasnodar). The quality of tobacco raw materials with a cut vein was determined by commercial grades, technological and Smoking properties, chemical composition in accordance with the methods VNIITTI. An innovative method of preparing tobacco for drying in a single stream with the use of technological equipment, including a cutter, revealed a positive technological result. The period of natural drying of leaves with cut veins decreased by 2,5 times. The yield of the 1st commercial grade of raw materials was 74,60 87,93. The output of the fiber raw material with cut vein exceeds the minimum value of technological norms (75) in 1,15 1,26 times. Conditional consumption of raw materials per unit of Smoking products is less than the norm by 6 25. The method of cutting the middle vein of the leaves improves the main indicator in the chemical composition of tobacco raw materials (Schmuck ratio) 1,6 4,6 times in the variety Trapezond and 1,2 1,5 times in the variety Ostrolist. The tasting properties of raw materials have not deteriorated. Analysis of raw material quality indicators showed that the innovative method of cutting the middle vein is effective and recommended for use in the production of tobacco raw materials.

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