20 research outputs found
Determination of the Chemical Composition of Grape Seed Powders by Gc-ms Analysis
Substantiation of the expedience of using of natural antioxidants for inhibiting of oxidative and hydrolytic rancidity in confectionary industry is an urgent direction. The offered way of solving the problem is to use a fat-less grape seed powder, a product, obtained as wastes of vine-making as a source of antioxidants. For this aim, there were realized experimental studies of water-alcohol extracts (ethanol, isopropanol) by the method of gas chromatography with mass-spectroscopic detection (CG-MS) of the chemical composition of grape seed powders under industrial conditions. The obtained data allowed to establish that the studied extracts contain an essential amount of phenol compounds of the different origin: aromatic acids β gallic and egallic acids; resveratrol; flavonoids β quercetin and its derivatives, catechine, epicatechine, campferol and others alongside with esters of fatty acids. These components are strong antioxidants, and their introduction to a grape seed powder must favor inhibition of the oxidizing process of fats in fat-containing confectionary products, so increasing shelf-life of products
DETERMINATION OF THE CHEMICAL COMPOSITION OF GRAPE SEED POWDERS BY GC-MS ANALYSIS
Substantiation of the expedience of using of natural antioxidants for inhibiting of oxidative and hydrolytic rancidity in confectionary industry is an urgent direction. The offered way of solving the problem is to use a fat-less grape seed powder, a product, obtained as wastes of vine-making as a source of antioxidants. For this aim, there were realized experimental studies of water-alcohol extracts (ethanol, isopropanol) by the method of gas chromatography with mass-spectroscopic detection (CG-MS) of the chemical composition of grape seed powders under industrial conditions. The obtained data allowed to establish that the studied extracts contain an essential amount of phenol compounds of the different origin: aromatic acids β gallic and egallic acids; resveratrol; flavonoids β quercetin and its derivatives, catechine, epicatechine, campferol and others alongside with esters of fatty acids. These components are strong antioxidants, and their introduction to a grape seed powder must favor inhibition of the oxidizing process of fats in fat-containing confectionary products, so increasing shelf-life of products
ΠΠΏΠ»ΠΈΠ² ΠΏΠΎΡΠΎΡΠΊΡΠ² Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ ΠΊΡΡΡΠΎΡΠΎΠΊ Π½Π° Π·Π±Π΅ΡΠ΅ΠΆΠ΅Π½ΡΡΡΡ ΠΆΠΈΡΡΠ² Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΡΠΉ Π³Π»Π°Π·ΡΡΡ
The polyphenol composition of grape seeds powder (GSP) and defatted grape seeds flour (DGSF) in waterΒalcohol (ethanol, isopropanol) extracts was studied by the chromatographic method. There was established the content of antioxidants, which are present in the form of phenolic acids (gallic, ellagic), stilbenes (resveratrol) and flavonoids, first of all, flavanols (catechin, epicatechin) and flavonols (kaemferol, myricetin, quercetin and its derivative glycosides). It was shown that the total content of polyphenols reaches a maximum size of about 4.5Β % in gallic equivalent of the powder weight at the extraction of waterΒethanol mixture with ethanol content of 50Β % (w/w). The effect of phenolic antioxidants on peroxide (PV) and acid (AV) values of confectionery fats of lauric and nonΒlauric types in the model systems was studied as the markers of the rancidity formation process. It was proved that thanks to a high content of antioxidants in grape powders, the introduction of these powders in the composition of samples significantly slows down the process of autoΒoxidation of fats. It was shown that grape powders as vegetable raw material are more stable in terms of catalyzing the process of fats hydrolysis in confectionery glaze. This is evidenced by the data on the activity of lipase enzyme, the magnitude of which is lower in the samples of grape seeds powders β 1.03 and 1.12Β Γ±m3/g for GSP and DGSF, respectively, compared with that of different samples of cocoa powder β 0.84 and 1.87Β Γ±m3/g. The study into changes in acid value of the samples also showed that the addition of GSP and DGSF as the source of antioxidants significantly inhibits the process of hydrolysis of fats to free fatty acids. The obtained results have a practical significance for the improvement of the process of confectionary glaze production in the direction of partial substitution of cocoa powder with grape seeds powders. This contributes to the creation of a product with a high nutritional value and which is more resistant to damage as a result of the process of oxidation and hydrolysis of fatsΠ₯ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΠΈΡΠ΅ΡΠΊΠΈΠΌ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ ΠΏΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΠΉ ΡΠΎΡΡΠ°Π² Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² grape seeds powder (GSP) ΠΈ defatted grape seeds flour (DGSF) Π² Π²ΠΎΠ΄Π½ΠΎ-ΡΠΏΠΈΡΡΠΎΠ²ΡΡ
(ΡΡΠ°Π½ΠΎΠ», ΠΈΠ·ΠΎΠΏΡΠΎΠΏΠ°Π½ΠΎΠ») ΡΠΊΡΡΡΠ°ΠΊΡΠ°Ρ
. Π£ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ², ΠΊΠΎΡΠΎΡΡΠ΅ ΠΏΡΠΈΡΡΡΡΡΠ²ΡΡΡ Π² Π²ΠΈΠ΄Π΅ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΡ
ΠΊΠΈΡΠ»ΠΎΡ (Π³Π°Π»Π»ΠΎΠ²Π°Ρ, ΡΠ»Π»Π°Π³ΠΎΠ²Π°Ρ), ΡΡΠΈΠ»Π±Π΅Π½ΠΎΠ² (ΡΠ΅ΡΠ²Π΅ΡΠ°ΡΡΠΎΠ») ΠΈ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠΈΠ΄ΠΎΠ², ΠΏΡΠ΅ΠΆΠ΄Π΅ Π²ΡΠ΅Π³ΠΎ, ΡΠ»Π°Π²Π°Π½ΠΎΠ»ΠΎΠ² (ΠΊΠ°ΡΠ΅Ρ
ΠΈΠ½, ΡΠΏΠΈΠΊΠ°ΡΠ΅Ρ
ΠΈΠ½) ΠΈ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠ»ΠΎΠ² (ΠΊΠ΅ΠΌΡΠ΅ΡΠΎΠ», ΠΌΠΈΡΠΈΡΠΈΡΠΈΠ½, ΠΊΠ²Π΅ΡΡΠ΅ΡΠΈΠ½ ΠΈ Π΅Π³ΠΎ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π½ΡΠ΅ Π³Π»ΠΈΠΊΠΎΠ·ΠΈΠ΄Ρ). ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΠΎΠ±ΡΠ΅Π΅ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ ΠΏΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»ΠΎΠ² Π΄ΠΎΡΡΠΈΠ³Π°Π΅Ρ ΠΌΠ°ΠΊΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΠΉ Π²Π΅Π»ΠΈΡΠΈΠ½Ρ ΠΎΠΊΠΎΠ»ΠΎ 4,5 % Π² Π³Π°Π»Π»ΠΎΠ²ΠΎΠΌ ΡΠΊΠ²ΠΈΠ²Π°Π»Π΅Π½ΡΠ΅ ΠΎΡ ΠΌΠ°ΡΡΡ ΠΏΠΎΡΠΎΡΠΊΠ° ΠΏΡΠΈ ΡΠΊΡΡΡΠ°Π³ΠΈΡΠΎΠ²Π°Π½ΠΈΠΈ Π²ΠΎΠ΄Π½ΠΎ-ΡΡΠ°Π½ΠΎΠ»ΡΠ½ΠΎΠΉ ΡΠΌΠ΅ΡΡΡ Ρ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ΠΌ ΡΡΠ°Π½ΠΎΠ»Π° 50 % (w/w). Π ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅ ΠΌΠ°ΡΠΊΠ΅ΡΠΎΠ² ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΎΠ±ΡΠ°Π·ΠΎΠ²Π°Π½ΠΈΡ ΠΏΡΠΎΠ³ΠΎΡΠΊΠ»ΠΎΡΡΠΈ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΎ Π²Π»ΠΈΡΠ½ΠΈΠ΅ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ² Π½Π° ΠΏΠ΅ΡΠ΅ΠΊΠΈΡΠ½ΠΎΠ΅ (PV) ΠΈ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ΅ (AV) ΡΠΈΡΠ»Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΈΡ
ΠΆΠΈΡΠΎΠ² Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΠΈ Π½Π΅Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΡΠΉ ΡΠΈΠΏΠΎΠ² Π² ΠΌΠΎΠ΄Π΅Π»ΡΠ½ΡΡ
ΡΠΈΡΡΠ΅ΠΌΠ°Ρ
. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π±Π»Π°Π³ΠΎΠ΄Π°ΡΡ Π²ΡΡΠΎΠΊΠΎΠΌΡ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ Π² Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΏΠΎΡΠΎΡΠΊΠ°Ρ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ², Π²Π²Π΅Π΄Π΅Π½ΠΈΠ΅ ΡΡΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² Π² ΡΠΎΡΡΠ°Π² ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΡΡΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎ Π·Π°ΠΌΠ΅Π΄Π»ΡΠ΅Ρ ΠΏΡΠΎΡΠ΅ΡΡΡ Π°Π²ΡΠΎΠΎΠΊΠΈΡΠ»Π΅Π½ΠΈΡ ΠΆΠΈΡΠΎΠ². ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΠ΅ ΠΏΠΎΡΠΎΡΠΊΠΈ ΠΊΠ°ΠΊ ΡΠ°ΡΡΠΈΡΠ΅Π»ΡΠ½ΠΎΠ΅ ΡΡΡΡΠ΅ ΡΠ²Π»ΡΡΡΡΡ Π±ΠΎΠ»Π΅Π΅ ΡΡΠ°Π±ΠΈΠ»ΡΠ½ΡΠΌΠΈ Ρ ΡΠΎΡΠΊΠΈ Π·ΡΠ΅Π½ΠΈΡ Π°ΠΊΡΠΈΠ²ΠΈΠ·Π°ΡΠΈΠΈ ΠΏΡΠΎΡΠ΅ΡΡΠ° Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ² Π² ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠΉ Π³Π»Π°Π·ΡΡΠΈ. ΠΠ± ΡΡΠΎΠΌ ΡΠ²ΠΈΠ΄Π΅ΡΠ΅Π»ΡΡΡΠ²ΡΡΡ Π΄Π°Π½Π½ΡΠ΅ ΠΏΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΠ΅ΡΠΌΠ΅Π½ΡΠ° Π»ΠΈΠΏΠ°Π·Π°, Π²Π΅Π»ΠΈΡΠΈΠ½Π° ΠΊΠΎΡΠΎΡΠΎΠΉ Π½ΠΈΠΆΠ΅ Π² ΠΎΠ±ΡΠ°Π·ΡΠ°Ρ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ - 1,03 ΠΈ 1,12 ΡΠΌ3/Π³ Π΄Π»Ρ GSP ΠΈ DGSF, ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²Π΅Π½Π½ΠΎ, ΠΏΠΎ ΡΡΠ°Π²Π½Π΅Π½ΠΈΡ Ρ ΡΠ°ΠΊΠΎΠ²ΠΎΠΉ Ρ ΡΠ°Π·Π½ΡΡ
ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΠΎΠ² - 0,84 ΠΈ 1,87 ΡΠΌ3/Π³. ΠΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠ΅ ΠΈΠ·ΠΌΠ΅Π½Π΅Π½ΠΈΡ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠΈΡΠ»Π° ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΡΠ°ΠΊΠΆΠ΅ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΎ, ΡΡΠΎ Π΄ΠΎΠ±Π°Π²Π»Π΅Π½ΠΈΠ΅ GSP ΠΈ DGSF ΠΊΠ°ΠΊ ΠΈΡΡΠΎΡΠ½ΠΈΠΊΠ° Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ² Π·Π½Π°ΡΠΈΡΠ΅Π»ΡΠ½ΠΎ ΠΈΠ½Π³ΠΈΠ±ΠΈΡΡΠ΅Ρ ΠΏΡΠΎΡΠ΅ΡΡ Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ² Π΄ΠΎ ΡΠ²ΠΎΠ±ΠΎΠ΄Π½ΡΡ
ΠΆΠΈΡΠ½ΡΡ
ΠΊΠΈΡΠ»ΠΎΡ. ΠΠΎΠ»ΡΡΠ΅Π½Π½ΡΠ΅ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΈΠΌΠ΅ΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ΅ΡΠΊΠΎΠ΅ Π·Π½Π°ΡΠ΅Π½ΠΈΠ΅ Π΄Π»Ρ ΡΠΎΠ²Π΅ΡΡΠ΅Π½ΡΡΠ²ΠΎΠ²Π°Π½ΠΈΡ ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠΉ Π³Π»Π°Π·ΡΡΠΈ Π² Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΠΈ ΡΠ°ΡΡΠΈΡΠ½ΠΎΠΉ Π·Π°ΠΌΠ΅Π½Ρ ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΠ° ΠΏΠΎΡΠΎΡΠΊΠ°ΠΌΠΈ ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ. ΠΡΠΎ ΡΠΏΠΎΡΠΎΠ±ΡΡΠ²ΡΠ΅Ρ ΡΠΎΠ·Π΄Π°Π½ΠΈΡ ΠΏΡΠΎΠ΄ΡΠΊΡΠ° ΠΏΠΎΠ²ΡΡΠ΅Π½Π½ΠΎΠΉ ΠΏΠΈΡΠ΅Π²ΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΠΈ ΠΈ Π±ΠΎΠ»Π΅Π΅ ΡΡΡΠΎΠΉΡΠΈΠ²ΠΎΠ³ΠΎ ΠΊ ΠΏΠΎΡΡΠ΅ Π² ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ΅ ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΎΠΊΠΈΡΠ»Π΅Π½ΠΈΡ ΠΈ Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ²Π₯ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΡΡΠ½ΠΈΠΌ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½ΠΎ ΠΏΠΎΠ»ΡΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΠΉ ΡΠΊΠ»Π°Π΄ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΡΠ² grape seeds powder (GSP) Ρ defatted grape seeds flour (DGSF) Π² Π²ΠΎΠ΄Π½ΠΎ-ΡΠΏΠΈΡΡΠΎΠ²ΠΈΡ
(Π΅ΡΠ°Π½ΠΎΠ», ΡΠ·ΠΎΠΏΡΠΎΠΏΠ°Π½ΠΎΠ») Π΅ΠΊΡΡΡΠ°ΠΊΡΠ°Ρ
. ΠΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ Π²ΠΌΡΡΡ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ², ΡΠΎ ΠΏΡΠΈΡΡΡΠ½Ρ Π² Π²ΠΈΠ³Π»ΡΠ΄Ρ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ»ΠΎΡ (Π³Π°Π»ΠΎΠ²Π°, Π΅Π»Π°Π³ΠΎΠ²Π°), ΡΡΠΈΠ»Π±Π΅Π½ΡΠ² (ΡΠ΅ΡΠ²Π΅ΡΠ°ΡΡΠΎΠ») ΡΠ° ΡΠ»Π°Π²ΠΎΠ½ΠΎΡΠ΄ΡΠ² , Π½Π°ΡΠ°ΠΌΠΏΠ΅ΡΠ΅Π΄, ΡΠ»Π°Π²Π°Π½ΠΎΠ»ΡΠ² (ΠΊΠ°ΡΠ΅Ρ
ΡΠ½, Π΅ΠΏΡΠΊΠ°ΡΠ΅Ρ
ΡΠ½) ΡΠ° ΡΠ»Π°Π²ΠΎΠ½ΠΎΠ»ΡΠ² (ΠΊΠ΅ΠΌΠΏΡΠ΅ΡΠΎΠ», ΠΌΠΈΡΠΈΡΠΈΡΠΈΠ½, ΠΊΠ²Π΅ΡΡΠ΅ΡΠΈΠ½ ΡΠ° ΠΉΠΎΠ³ΠΎ ΠΏΠΎΡ
ΡΠ΄Π½Ρ Π³Π»ΠΈΠΊΠΎΠ·ΠΈΠ΄ΠΈ). ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ Π·Π°Π³Π°Π»ΡΠ½ΠΈΠΉ Π²ΠΌΡΡΡ ΠΏΠΎΠ»ΡΡΠ΅Π½ΠΎΠ»ΡΠ² Π΄ΠΎΡΡΠ³Π°Ρ ΠΌΠ°ΠΊΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΡ Π²Π΅Π»ΠΈΡΠΈΠ½ΠΈ - ΠΌΠ°ΠΉΠΆΠ΅ 4,5 % Π² Π³Π°Π»ΠΎΠ²ΠΎΠΌΡ Π΅ΠΊΠ²ΡΠ²Π°Π»Π΅Π½ΡΡ Π²ΡΠ΄ ΠΌΠ°ΡΠΈ ΠΏΠΎΡΠΎΡΠΊΡ ΠΏΡΠΈ Π΅ΠΊΡΡΡΠ°Π³ΡΠ²Π°Π½Π½Ρ Π²ΠΎΠ΄Π½ΠΎ-Π΅ΡΠ°Π½ΠΎΠ»ΡΠ½ΠΎΡ ΡΡΠΌΡΡΡΡ Π· Π²ΠΌΡΡΡΠΎΠΌ Π΅ΡΠ°Π½ΠΎΠ»Ρ 50 % (w/w). Π ΡΠΊΠΎΡΡΡ ΠΌΠ°ΡΠΊΠ΅ΡΡΠ² ΠΏΡΠΎΡΠ΅ΡΡ ΡΡΠ²ΠΎΡΠ΅Π½Π½Ρ Π·Π³ΡΡΠΊΠ»ΠΎΡΡΡ, ΡΠΎ Π·ΡΠΌΠΎΠ²Π»Π΅Π½Π° ΠΎΠΊΠΈΡΠ½Π΅Π½Π½ΡΠΌ ΡΠ° Π³ΡΠ΄ΡΠΎΠ»ΡΠ·ΠΎΠΌ ΠΆΠΈΡΡΠ², Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½ΠΎ Π²ΠΏΠ»ΠΈΠ² ΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ² Π½Π° ΠΏΠ΅ΡΠ΅ΠΊΠΈΡΠ½Π΅ (PV) ΡΠ° ΠΊΠΈΡΠ»ΠΎΡΠ½Π΅ (AV) ΡΠΈΡΠ»Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΠΈΡ
ΠΆΠΈΡΡΠ² Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΡΠ° Π½Π΅Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΡΠΈΠΏΡΠ² Π² ΠΌΠΎΠ΄Π΅Π»ΡΠ½ΠΈΡ
ΡΠΈΡΡΠ΅ΠΌΠ°Ρ
. ΠΠΎΠ²Π΅Π΄Π΅Π½ΠΎ, ΡΠΎ Π·Π°Π²Π΄ΡΠΊΠΈ Π²ΠΈΡΠΎΠΊΠΎΠΌΡ Π²ΠΌΡΡΡΡ Ρ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΠ°Ρ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ², Π΄ΠΎΠ΄Π°Π²Π°Π½Π½Ρ ΡΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΡΠ² Π΄ΠΎ ΡΠΊΠ»Π°Π΄Ρ Π·ΡΠ°Π·ΠΊΡΠ² ΡΡΡΡΡΠ²ΠΎ ΡΠΏΠΎΠ²ΡΠ»ΡΠ½ΡΡ ΠΏΡΠΎΡΠ΅ΡΠΈ Π°Π²ΡΠΎΠΎΠΊΠΈΡΠ½Π΅Π½Π½Ρ ΠΆΠΈΡΡΠ². ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½Ρ ΠΏΠΎΡΠΎΡΠΊΠΈ ΡΠΊ ΡΠΎΡΠ»ΠΈΠ½Π½Π° ΡΠΈΡΠΎΠ²ΠΈΠ½Π° Ρ Π±ΡΠ»ΡΡ ΡΡΠ°Π±ΡΠ»ΡΠ½ΠΈΠΌΠΈ Π· ΡΠΎΡΠΊΠΈ Π·ΠΎΡΡ Π°ΠΊΡΠΈΠ²ΡΠ·Π°ΡΡΡ ΠΏΡΠΎΡΠ΅ΡΡ Π³ΡΠ΄ΡΠΎΠ»ΡΠ·Ρ ΠΆΠΈΡΡΠ² Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΡΠΉ Π³Π»Π°Π·ΡΡΡ. ΠΡΠΎ ΡΠ΅ ΡΠ²ΡΠ΄ΡΠ°ΡΡ Π΄Π°Π½Ρ Π· Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡΡ ΡΠ΅ΡΠΌΠ΅Π½ΡΡ Π»ΡΠΏΠ°Π·Π°, ΡΠΎ ΠΊΠΎΠ½ΡΡΠ°ΡΡΡΡΡ Π½ΠΈΠΆΡΡ Π·Π½Π°ΡΠ΅Π½Π½Ρ Ρ Π·ΡΠ°Π·ΠΊΠ°Ρ
ΠΏΠΎΡΠΎΡΠΊΡΠ² Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ β 1,03 ΡΠ° 1,12 ΡΠΌ3/Π³ Π΄Π»Ρ GSP ΡΠ° DGSF, Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΠΎ, ΠΏΠΎΡΡΠ²Π½ΡΠ½ΠΎ Π· ΡΠ°ΠΊΠΈΠΌΠΈ Ρ ΡΡΠ·Π½ΠΈΡ
Π·ΡΠ°Π·ΠΊΠ°Ρ
ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΡΠ² β 0,84 ΡΠ° 1,87 ΡΠΌ3/Π³. ΠΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½Π½Ρ Π·ΠΌΡΠ½ΠΈ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠΈΡΠ»Π° Π·ΡΠ°Π·ΠΊΡΠ² ΡΠ°ΠΊΠΎΠΆ Π·Π°ΡΠ²ΡΠ΄ΡΠΈΠ»ΠΎ, ΡΠΎ Π΄ΠΎΠ΄Π°Π²Π°Π½Π½ΡΠΌ GSP ΡΠ° DGSF ΡΠΊ Π΄ΠΆΠ΅ΡΠ΅Π»Π° Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ² Π·Π½Π°ΡΠ½ΠΎ ΡΠ½Π³ΡΠ±ΡΡ ΠΏΡΠΎΡΠ΅Ρ Π³ΡΠ΄ΡΠΎΠ»ΡΠ·Ρ ΠΆΠΈΡΡΠ² Π΄ΠΎ Π²ΡΠ»ΡΠ½ΠΈΡ
ΠΆΠΈΡΠ½ΠΈΡ
ΠΊΠΈΡΠ»ΠΎΡ. ΠΡΡΠΈΠΌΠ°Π½Ρ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠΈ ΠΌΠ°ΡΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ½Π΅ Π·Π½Π°ΡΠ΅Π½Π½Ρ Π΄Π»Ρ ΡΠ΄ΠΎΡΠΊΠΎΠ½Π°Π»Π΅Π½Π½Ρ ΠΏΡΠΎΡΠ΅ΡΡ Π²ΠΈΡΠΎΠ±Π½ΠΈΡΡΠ²Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΠΎΡ Π³Π»Π°Π·ΡΡΡ Π² Π½Π°ΠΏΡΡΠΌΠΊΡ ΡΠ°ΡΡΠΊΠΎΠ²ΠΎΡ Π·Π°ΠΌΡΠ½ΠΈ ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΡ ΠΏΠΎΡΠΎΡΠΊΠ°ΠΌΠΈ Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ. Π¦Π΅ ΡΠΏΡΠΈΡΡΠΈΠΌΠ΅ ΡΡΠ²ΠΎΡΠ΅Π½Π½Ρ ΠΏΡΠΎΠ΄ΡΠΊΡΡ ΠΏΡΠ΄Π²ΠΈΡΠ΅Π½ΠΎΡ Ρ
Π°ΡΡΠΎΠ²ΠΎΡ ΡΡΠ½Π½ΠΎΡΡΡ ΡΠ° Π±ΡΠ»ΡΡ ΡΡΡΠΉΠΊΠΎΠ³ΠΎ Π΄ΠΎ ΠΏΡΡΠ²Π°Π½Π½Ρ ΠΆΠΈΡΡ
ΠΠΈΠ·Π½Π°ΡΠ΅Π½Π½Ρ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΠΎΡ ΡΠΌΠ½ΠΎΡΡΡ ΠΌΠ°ΡΠΌΠ΅Π»Π°Π΄Ρ ΡΠ° ΠΌΠ°ΡΡΠΌΠ΅Π»ΠΎΡ
Creation of functional foods with various plant additives as a preventive means of population antioxidant protection programs is an important task, the solution of which is impossible without a preliminary assessment of antioxidant properties of food components β plant material. For this purpose, the antioxidant capacity of plant additives of apples, quince, grapes, pumpkins, carrots, rose hips, sea buckthorn, Sudanese rose, black chokeberry, obtained by cryogenic technologies and productsΒ with themΒ β fruit jelly and marshmallow was investigated by galvanostatic coulometry. It was found that the TAC of cryopastes increases in the row: pumpkins<carrots<quince<apples<grapes from 25 to 550 C/100 g. The TAC of cryopowders increases in the row: grapes<black chokeberry<Sudanese rose<sea buckthorn<rose hips from 663 to 4400 C/100 g. The values correlate with the content of the main classes of antioxidants in these cryoadditives. It was determined that marmalade with the addition of carrot and pumpkin cryopastes has the lowest bromine TAC. Additional introduction of cryopowders in marmalade samples with cryopastes in an amount 1.5 % increases the TAC of marmalade by 3.5β10 times. It is shown that the use of waterΒalcohol extracts as additives with the addition of 1 % citric acid provides the samples of marshmallow with more pronounced antioxidant properties.The calculations, based on the additive scheme show that the functional properties of the products are due to the antioxidant properties of the additives.ΠΠ΅ΡΠΎΠ΄ΠΎΠΌ Π³Π°Π»ΡΠ²Π°Π½ΠΎΡΡΠ°ΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΠΊΡΠ»ΠΎΠ½ΠΎΠΌΠ΅ΡΡΠΈΠΈ ΠΎΠΏΡΠ΅Π΄Π΅Π»Π΅Π½Π° Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½Π°Ρ Π΅ΠΌΠΊΠΎΡΡΡ ΠΌΠ°ΡΠΌΠ΅Π»Π°Π΄Π° ΠΆΠ΅Π»Π΅ΠΉΠ½ΠΎ-ΡΡΡΠΊΡΠΎΠ²ΠΎΠ³ΠΎ ΠΈ ΠΌΠ°ΡΡΠΌΠ΅Π»ΠΎΡ Ρ ΡΠ°ΡΡΠΈΡΠ΅Π»ΡΠ½ΡΠΌΠΈ Π΄ΠΎΠ±Π°Π²ΠΊΠ°ΠΌΠΈ ΠΈΠ· ΡΠ±Π»ΠΎΠΊ, Π°ΠΉΠ²Ρ, Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π°, ΡΡΠΊΠ²Ρ, ΠΌΠΎΡΠΊΠΎΠ²ΠΈ, ΡΠΈΠΏΠΎΠ²Π½ΠΈΠΊΠ°, ΠΎΠ±Π»Π΅ΠΏΠΈΡ
ΠΈ, ΡΡΠ΄Π°Π½ΡΠΊΠΎΠΉ ΡΠΎΠ·Ρ, ΡΠ΅ΡΠ½ΠΎΠΏΠ»ΠΎΠ΄Π½ΠΎΠΉ ΡΡΠ±ΠΈΠ½Ρ, ΠΏΠΎΠ»ΡΡΠ΅Π½Π½ΡΡ
ΠΏΠΎ ΠΊΡΠΈΠΎΠ³Π΅Π½Π½ΡΠΌ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΠΈΡΠΌ. ΠΠ° ΠΎΡΠ½ΠΎΠ²Π°Π½ΠΈΠΈ ΡΠ°ΡΡΠ΅ΡΠΎΠ² ΠΏΠΎ Π°Π΄Π΄ΠΈΡΠΈΠ²Π½ΠΎΠΉ ΡΡ
Π΅ΠΌΠ΅ ΠΏΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΡΡΠ½ΠΊΡΠΈΠΎΠ½Π°Π»ΡΠ½ΡΠ΅ ΡΠ²ΠΎΠΉΡΡΠ²Π° ΠΈΠ·Π΄Π΅Π»ΠΈΠΉ ΠΎΠΏΡΠ΅Π΄Π΅Π»ΡΡΡΡΡ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΡΠΌΠΈ ΡΠ²ΠΎΠΉΡΡΠ²Π°ΠΌΠΈ Π²Π²Π΅Π΄Π΅Π½Π½ΡΡ
Π΄ΠΎΠ±Π°Π²ΠΎΠΊ.ΠΠ΅ΡΠΎΠ΄ΠΎΠΌ Π³Π°Π»ΡΠ²Π°Π½ΠΎΡΡΠ°ΡΠΈΡΠ½ΠΎΡ ΠΊΡΠ»ΠΎΠ½ΠΎΠΌΠ΅ΡΡΡΡ Π²ΠΈΠ·Π½Π°ΡΠ΅Π½ΠΎ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½Ρ ΡΠΌΠ½ΡΡΡΡ ΠΌΠ°ΡΠΌΠ΅Π»Π°Π΄Ρ ΠΆΠ΅Π»Π΅ΠΉΠ½ΠΎ-ΡΡΡΠΊΡΠΎΠ²ΠΎΠ³ΠΎ ΡΠ° ΠΌΠ°ΡΡΠΌΠ΅Π»ΠΎΡ Π· ΡΠΎΡΠ»ΠΈΠ½Π½ΠΈΠΌΠΈ Π΄ΠΎΠ±Π°Π²ΠΊΠ°ΠΌΠΈ Π· ΡΠ±Π»ΡΠΊ, Π°ΠΉΠ²ΠΈ, Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Ρ, Π³Π°ΡΠ±ΡΠ·Π°, ΠΌΠΎΡΠΊΠ²ΠΈ, ΡΠΈΠΏΡΠΈΠ½ΠΈ, ΠΎΠ±Π»ΡΠΏΠΈΡ
ΠΈ, ΡΡΠ΄Π°Π½ΡΡΠΊΠΎΡ ΡΡΠΎΡΠ½Π΄ΠΈ, ΡΠΎΡΠ½ΠΎΠΏΠ»ΡΠ΄Π½ΠΎΡ Π³ΠΎΡΠΎΠ±ΠΈΠ½ΠΈ, ΠΎΡΡΠΈΠΌΠ°Π½ΠΈΡ
Π·Π° ΠΊΡΡΠΎΠ³Π΅Π½Π½ΠΈΠΌΠΈ ΡΠ΅Ρ
Π½ΠΎΠ»ΠΎΠ³ΡΡΠΌΠΈ. ΠΠ° ΠΏΡΠ΄ΡΡΠ°Π²Ρ ΡΠΎΠ·ΡΠ°Ρ
ΡΠ½ΠΊΡΠ², ΡΠΊΡ Π±Π°Π·ΡΡΡΡΡΡ Π½Π° Π°Π΄ΠΈΡΠΈΠ²Π½ΡΠΉ ΡΡ
Π΅ΠΌΡ, ΠΏΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ ΡΡΠ½ΠΊΡΡΠΎΠ½Π°Π»ΡΠ½Ρ Π²Π»Π°ΡΡΠΈΠ²ΠΎΡΡΡ Π²ΠΈΡΠΎΠ±ΡΠ² ΠΎΠ±ΡΠΌΠΎΠ²Π»Π΅Π½Ρ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠ½ΠΈΠΌΠΈ Π²Π»Π°ΡΡΠΈΠ²ΠΎΡΡΡΠΌΠΈ Π²Π²Π΅Π΄Π΅Π½ΠΈΡ
Π΄ΠΎΠ±Π°Π²ΠΎΠΊ
ΠΠΏΠ»ΠΈΠ² ΠΏΠΎΡΠΎΡΠΊΡΠ² Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ ΠΊΡΡΡΠΎΡΠΎΠΊ Π½Π° Π·Π±Π΅ΡΠ΅ΠΆΠ΅Π½ΡΡΡΡ ΠΆΠΈΡΡΠ² Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΡΠΉ Π³Π»Π°Π·ΡΡΡ
The polyphenol composition of grape seeds powder (GSP) and defatted grape seeds flour (DGSF) in waterΒalcohol (ethanol, isopropanol) extracts was studied by the chromatographic method. There was established the content of antioxidants, which are present in the form of phenolic acids (gallic, ellagic), stilbenes (resveratrol) and flavonoids, first of all, flavanols (catechin, epicatechin) and flavonols (kaemferol, myricetin, quercetin and its derivative glycosides). It was shown that the total content of polyphenols reaches a maximum size of about 4.5Β % in gallic equivalent of the powder weight at the extraction of waterΒethanol mixture with ethanol content of 50Β % (w/w). The effect of phenolic antioxidants on peroxide (PV) and acid (AV) values of confectionery fats of lauric and nonΒlauric types in the model systems was studied as the markers of the rancidity formation process. It was proved that thanks to a high content of antioxidants in grape powders, the introduction of these powders in the composition of samples significantly slows down the process of autoΒoxidation of fats. It was shown that grape powders as vegetable raw material are more stable in terms of catalyzing the process of fats hydrolysis in confectionery glaze. This is evidenced by the data on the activity of lipase enzyme, the magnitude of which is lower in the samples of grape seeds powders β 1.03 and 1.12Β Γ±m3/g for GSP and DGSF, respectively, compared with that of different samples of cocoa powder β 0.84 and 1.87Β Γ±m3/g. The study into changes in acid value of the samples also showed that the addition of GSP and DGSF as the source of antioxidants significantly inhibits the process of hydrolysis of fats to free fatty acids. The obtained results have a practical significance for the improvement of the process of confectionary glaze production in the direction of partial substitution of cocoa powder with grape seeds powders. This contributes to the creation of a product with a high nutritional value and which is more resistant to damage as a result of the process of oxidation and hydrolysis of fatsΠ₯ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΠΈΡΠ΅ΡΠΊΠΈΠΌ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ ΠΏΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΠΉ ΡΠΎΡΡΠ°Π² Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² grape seeds powder (GSP) ΠΈ defatted grape seeds flour (DGSF) Π² Π²ΠΎΠ΄Π½ΠΎ-ΡΠΏΠΈΡΡΠΎΠ²ΡΡ
(ΡΡΠ°Π½ΠΎΠ», ΠΈΠ·ΠΎΠΏΡΠΎΠΏΠ°Π½ΠΎΠ») ΡΠΊΡΡΡΠ°ΠΊΡΠ°Ρ
. Π£ΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ², ΠΊΠΎΡΠΎΡΡΠ΅ ΠΏΡΠΈΡΡΡΡΡΠ²ΡΡΡ Π² Π²ΠΈΠ΄Π΅ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΡ
ΠΊΠΈΡΠ»ΠΎΡ (Π³Π°Π»Π»ΠΎΠ²Π°Ρ, ΡΠ»Π»Π°Π³ΠΎΠ²Π°Ρ), ΡΡΠΈΠ»Π±Π΅Π½ΠΎΠ² (ΡΠ΅ΡΠ²Π΅ΡΠ°ΡΡΠΎΠ») ΠΈ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠΈΠ΄ΠΎΠ², ΠΏΡΠ΅ΠΆΠ΄Π΅ Π²ΡΠ΅Π³ΠΎ, ΡΠ»Π°Π²Π°Π½ΠΎΠ»ΠΎΠ² (ΠΊΠ°ΡΠ΅Ρ
ΠΈΠ½, ΡΠΏΠΈΠΊΠ°ΡΠ΅Ρ
ΠΈΠ½) ΠΈ ΡΠ»Π°Π²ΠΎΠ½ΠΎΠ»ΠΎΠ² (ΠΊΠ΅ΠΌΡΠ΅ΡΠΎΠ», ΠΌΠΈΡΠΈΡΠΈΡΠΈΠ½, ΠΊΠ²Π΅ΡΡΠ΅ΡΠΈΠ½ ΠΈ Π΅Π³ΠΎ ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄Π½ΡΠ΅ Π³Π»ΠΈΠΊΠΎΠ·ΠΈΠ΄Ρ). ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΠΎΠ±ΡΠ΅Π΅ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ ΠΏΠΎΠ»ΠΈΡΠ΅Π½ΠΎΠ»ΠΎΠ² Π΄ΠΎΡΡΠΈΠ³Π°Π΅Ρ ΠΌΠ°ΠΊΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΠΉ Π²Π΅Π»ΠΈΡΠΈΠ½Ρ ΠΎΠΊΠΎΠ»ΠΎ 4,5 % Π² Π³Π°Π»Π»ΠΎΠ²ΠΎΠΌ ΡΠΊΠ²ΠΈΠ²Π°Π»Π΅Π½ΡΠ΅ ΠΎΡ ΠΌΠ°ΡΡΡ ΠΏΠΎΡΠΎΡΠΊΠ° ΠΏΡΠΈ ΡΠΊΡΡΡΠ°Π³ΠΈΡΠΎΠ²Π°Π½ΠΈΠΈ Π²ΠΎΠ΄Π½ΠΎ-ΡΡΠ°Π½ΠΎΠ»ΡΠ½ΠΎΠΉ ΡΠΌΠ΅ΡΡΡ Ρ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ΠΌ ΡΡΠ°Π½ΠΎΠ»Π° 50 % (w/w). Π ΠΊΠ°ΡΠ΅ΡΡΠ²Π΅ ΠΌΠ°ΡΠΊΠ΅ΡΠΎΠ² ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΎΠ±ΡΠ°Π·ΠΎΠ²Π°Π½ΠΈΡ ΠΏΡΠΎΠ³ΠΎΡΠΊΠ»ΠΎΡΡΠΈ ΠΈΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΎ Π²Π»ΠΈΡΠ½ΠΈΠ΅ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΡΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ² Π½Π° ΠΏΠ΅ΡΠ΅ΠΊΠΈΡΠ½ΠΎΠ΅ (PV) ΠΈ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ΅ (AV) ΡΠΈΡΠ»Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΈΡ
ΠΆΠΈΡΠΎΠ² Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΠΈ Π½Π΅Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΡΠΉ ΡΠΈΠΏΠΎΠ² Π² ΠΌΠΎΠ΄Π΅Π»ΡΠ½ΡΡ
ΡΠΈΡΡΠ΅ΠΌΠ°Ρ
. ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π±Π»Π°Π³ΠΎΠ΄Π°ΡΡ Π²ΡΡΠΎΠΊΠΎΠΌΡ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΡ Π² Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΏΠΎΡΠΎΡΠΊΠ°Ρ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ², Π²Π²Π΅Π΄Π΅Π½ΠΈΠ΅ ΡΡΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² Π² ΡΠΎΡΡΠ°Π² ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΡΡΡΠ΅ΡΡΠ²Π΅Π½Π½ΠΎ Π·Π°ΠΌΠ΅Π΄Π»ΡΠ΅Ρ ΠΏΡΠΎΡΠ΅ΡΡΡ Π°Π²ΡΠΎΠΎΠΊΠΈΡΠ»Π΅Π½ΠΈΡ ΠΆΠΈΡΠΎΠ². ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΠ΅ ΠΏΠΎΡΠΎΡΠΊΠΈ ΠΊΠ°ΠΊ ΡΠ°ΡΡΠΈΡΠ΅Π»ΡΠ½ΠΎΠ΅ ΡΡΡΡΠ΅ ΡΠ²Π»ΡΡΡΡΡ Π±ΠΎΠ»Π΅Π΅ ΡΡΠ°Π±ΠΈΠ»ΡΠ½ΡΠΌΠΈ Ρ ΡΠΎΡΠΊΠΈ Π·ΡΠ΅Π½ΠΈΡ Π°ΠΊΡΠΈΠ²ΠΈΠ·Π°ΡΠΈΠΈ ΠΏΡΠΎΡΠ΅ΡΡΠ° Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ² Π² ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠΉ Π³Π»Π°Π·ΡΡΠΈ. ΠΠ± ΡΡΠΎΠΌ ΡΠ²ΠΈΠ΄Π΅ΡΠ΅Π»ΡΡΡΠ²ΡΡΡ Π΄Π°Π½Π½ΡΠ΅ ΠΏΠΎ Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡΠΈ ΡΠ΅ΡΠΌΠ΅Π½ΡΠ° Π»ΠΈΠΏΠ°Π·Π°, Π²Π΅Π»ΠΈΡΠΈΠ½Π° ΠΊΠΎΡΠΎΡΠΎΠΉ Π½ΠΈΠΆΠ΅ Π² ΠΎΠ±ΡΠ°Π·ΡΠ°Ρ
ΠΏΠΎΡΠΎΡΠΊΠΎΠ² ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ - 1,03 ΠΈ 1,12 ΡΠΌ3/Π³ Π΄Π»Ρ GSP ΠΈ DGSF, ΡΠΎΠΎΡΠ²Π΅ΡΡΡΠ²Π΅Π½Π½ΠΎ, ΠΏΠΎ ΡΡΠ°Π²Π½Π΅Π½ΠΈΡ Ρ ΡΠ°ΠΊΠΎΠ²ΠΎΠΉ Ρ ΡΠ°Π·Π½ΡΡ
ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΠΎΠ² - 0,84 ΠΈ 1,87 ΡΠΌ3/Π³. ΠΡΡΠ»Π΅Π΄ΠΎΠ²Π°Π½ΠΈΠ΅ ΠΈΠ·ΠΌΠ΅Π½Π΅Π½ΠΈΡ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠΈΡΠ»Π° ΠΎΠ±ΡΠ°Π·ΡΠΎΠ² ΡΠ°ΠΊΠΆΠ΅ ΠΏΠΎΠΊΠ°Π·Π°Π»ΠΎ, ΡΡΠΎ Π΄ΠΎΠ±Π°Π²Π»Π΅Π½ΠΈΠ΅ GSP ΠΈ DGSF ΠΊΠ°ΠΊ ΠΈΡΡΠΎΡΠ½ΠΈΠΊΠ° Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΠΎΠ² Π·Π½Π°ΡΠΈΡΠ΅Π»ΡΠ½ΠΎ ΠΈΠ½Π³ΠΈΠ±ΠΈΡΡΠ΅Ρ ΠΏΡΠΎΡΠ΅ΡΡ Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ² Π΄ΠΎ ΡΠ²ΠΎΠ±ΠΎΠ΄Π½ΡΡ
ΠΆΠΈΡΠ½ΡΡ
ΠΊΠΈΡΠ»ΠΎΡ. ΠΠΎΠ»ΡΡΠ΅Π½Π½ΡΠ΅ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΡ ΠΈΠΌΠ΅ΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ΅ΡΠΊΠΎΠ΅ Π·Π½Π°ΡΠ΅Π½ΠΈΠ΅ Π΄Π»Ρ ΡΠΎΠ²Π΅ΡΡΠ΅Π½ΡΡΠ²ΠΎΠ²Π°Π½ΠΈΡ ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΏΡΠΎΠΈΠ·Π²ΠΎΠ΄ΡΡΠ²Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΠΊΠΎΠΉ Π³Π»Π°Π·ΡΡΠΈ Π² Π½Π°ΠΏΡΠ°Π²Π»Π΅Π½ΠΈΠΈ ΡΠ°ΡΡΠΈΡΠ½ΠΎΠΉ Π·Π°ΠΌΠ΅Π½Ρ ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΠ° ΠΏΠΎΡΠΎΡΠΊΠ°ΠΌΠΈ ΠΈΠ· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΡΡ
ΠΊΠΎΡΡΠΎΡΠ΅ΠΊ. ΠΡΠΎ ΡΠΏΠΎΡΠΎΠ±ΡΡΠ²ΡΠ΅Ρ ΡΠΎΠ·Π΄Π°Π½ΠΈΡ ΠΏΡΠΎΠ΄ΡΠΊΡΠ° ΠΏΠΎΠ²ΡΡΠ΅Π½Π½ΠΎΠΉ ΠΏΠΈΡΠ΅Π²ΠΎΠΉ ΡΠ΅Π½Π½ΠΎΡΡΠΈ ΠΈ Π±ΠΎΠ»Π΅Π΅ ΡΡΡΠΎΠΉΡΠΈΠ²ΠΎΠ³ΠΎ ΠΊ ΠΏΠΎΡΡΠ΅ Π² ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠ΅ ΠΏΡΠΎΡΠ΅ΡΡΠ° ΠΎΠΊΠΈΡΠ»Π΅Π½ΠΈΡ ΠΈ Π³ΠΈΠ΄ΡΠΎΠ»ΠΈΠ·Π° ΠΆΠΈΡΠΎΠ²Π₯ΡΠΎΠΌΠ°ΡΠΎΠ³ΡΠ°ΡΡΡΠ½ΠΈΠΌ ΠΌΠ΅ΡΠΎΠ΄ΠΎΠΌ Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½ΠΎ ΠΏΠΎΠ»ΡΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΠΉ ΡΠΊΠ»Π°Π΄ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΡΠ² grape seeds powder (GSP) Ρ defatted grape seeds flour (DGSF) Π² Π²ΠΎΠ΄Π½ΠΎ-ΡΠΏΠΈΡΡΠΎΠ²ΠΈΡ
(Π΅ΡΠ°Π½ΠΎΠ», ΡΠ·ΠΎΠΏΡΠΎΠΏΠ°Π½ΠΎΠ») Π΅ΠΊΡΡΡΠ°ΠΊΡΠ°Ρ
. ΠΡΡΠ°Π½ΠΎΠ²Π»Π΅Π½ΠΎ Π²ΠΌΡΡΡ Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ², ΡΠΎ ΠΏΡΠΈΡΡΡΠ½Ρ Π² Π²ΠΈΠ³Π»ΡΠ΄Ρ ΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΡ
ΠΊΠΈΡΠ»ΠΎΡ (Π³Π°Π»ΠΎΠ²Π°, Π΅Π»Π°Π³ΠΎΠ²Π°), ΡΡΠΈΠ»Π±Π΅Π½ΡΠ² (ΡΠ΅ΡΠ²Π΅ΡΠ°ΡΡΠΎΠ») ΡΠ° ΡΠ»Π°Π²ΠΎΠ½ΠΎΡΠ΄ΡΠ² , Π½Π°ΡΠ°ΠΌΠΏΠ΅ΡΠ΅Π΄, ΡΠ»Π°Π²Π°Π½ΠΎΠ»ΡΠ² (ΠΊΠ°ΡΠ΅Ρ
ΡΠ½, Π΅ΠΏΡΠΊΠ°ΡΠ΅Ρ
ΡΠ½) ΡΠ° ΡΠ»Π°Π²ΠΎΠ½ΠΎΠ»ΡΠ² (ΠΊΠ΅ΠΌΠΏΡΠ΅ΡΠΎΠ», ΠΌΠΈΡΠΈΡΠΈΡΠΈΠ½, ΠΊΠ²Π΅ΡΡΠ΅ΡΠΈΠ½ ΡΠ° ΠΉΠΎΠ³ΠΎ ΠΏΠΎΡ
ΡΠ΄Π½Ρ Π³Π»ΠΈΠΊΠΎΠ·ΠΈΠ΄ΠΈ). ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ Π·Π°Π³Π°Π»ΡΠ½ΠΈΠΉ Π²ΠΌΡΡΡ ΠΏΠΎΠ»ΡΡΠ΅Π½ΠΎΠ»ΡΠ² Π΄ΠΎΡΡΠ³Π°Ρ ΠΌΠ°ΠΊΡΠΈΠΌΠ°Π»ΡΠ½ΠΎΡ Π²Π΅Π»ΠΈΡΠΈΠ½ΠΈ - ΠΌΠ°ΠΉΠΆΠ΅ 4,5 % Π² Π³Π°Π»ΠΎΠ²ΠΎΠΌΡ Π΅ΠΊΠ²ΡΠ²Π°Π»Π΅Π½ΡΡ Π²ΡΠ΄ ΠΌΠ°ΡΠΈ ΠΏΠΎΡΠΎΡΠΊΡ ΠΏΡΠΈ Π΅ΠΊΡΡΡΠ°Π³ΡΠ²Π°Π½Π½Ρ Π²ΠΎΠ΄Π½ΠΎ-Π΅ΡΠ°Π½ΠΎΠ»ΡΠ½ΠΎΡ ΡΡΠΌΡΡΡΡ Π· Π²ΠΌΡΡΡΠΎΠΌ Π΅ΡΠ°Π½ΠΎΠ»Ρ 50 % (w/w). Π ΡΠΊΠΎΡΡΡ ΠΌΠ°ΡΠΊΠ΅ΡΡΠ² ΠΏΡΠΎΡΠ΅ΡΡ ΡΡΠ²ΠΎΡΠ΅Π½Π½Ρ Π·Π³ΡΡΠΊΠ»ΠΎΡΡΡ, ΡΠΎ Π·ΡΠΌΠΎΠ²Π»Π΅Π½Π° ΠΎΠΊΠΈΡΠ½Π΅Π½Π½ΡΠΌ ΡΠ° Π³ΡΠ΄ΡΠΎΠ»ΡΠ·ΠΎΠΌ ΠΆΠΈΡΡΠ², Π΄ΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½ΠΎ Π²ΠΏΠ»ΠΈΠ² ΡΠ΅Π½ΠΎΠ»ΡΠ½ΠΈΡ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ² Π½Π° ΠΏΠ΅ΡΠ΅ΠΊΠΈΡΠ½Π΅ (PV) ΡΠ° ΠΊΠΈΡΠ»ΠΎΡΠ½Π΅ (AV) ΡΠΈΡΠ»Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΠΈΡ
ΠΆΠΈΡΡΠ² Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΡΠ° Π½Π΅Π»Π°ΡΡΠΈΠ½ΠΎΠ²ΠΎΠ³ΠΎ ΡΠΈΠΏΡΠ² Π² ΠΌΠΎΠ΄Π΅Π»ΡΠ½ΠΈΡ
ΡΠΈΡΡΠ΅ΠΌΠ°Ρ
. ΠΠΎΠ²Π΅Π΄Π΅Π½ΠΎ, ΡΠΎ Π·Π°Π²Π΄ΡΠΊΠΈ Π²ΠΈΡΠΎΠΊΠΎΠΌΡ Π²ΠΌΡΡΡΡ Ρ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΠ°Ρ
Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ², Π΄ΠΎΠ΄Π°Π²Π°Π½Π½Ρ ΡΠΈΡ
ΠΏΠΎΡΠΎΡΠΊΡΠ² Π΄ΠΎ ΡΠΊΠ»Π°Π΄Ρ Π·ΡΠ°Π·ΠΊΡΠ² ΡΡΡΡΡΠ²ΠΎ ΡΠΏΠΎΠ²ΡΠ»ΡΠ½ΡΡ ΠΏΡΠΎΡΠ΅ΡΠΈ Π°Π²ΡΠΎΠΎΠΊΠΈΡΠ½Π΅Π½Π½Ρ ΠΆΠΈΡΡΠ². ΠΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΠΎ Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½Ρ ΠΏΠΎΡΠΎΡΠΊΠΈ ΡΠΊ ΡΠΎΡΠ»ΠΈΠ½Π½Π° ΡΠΈΡΠΎΠ²ΠΈΠ½Π° Ρ Π±ΡΠ»ΡΡ ΡΡΠ°Π±ΡΠ»ΡΠ½ΠΈΠΌΠΈ Π· ΡΠΎΡΠΊΠΈ Π·ΠΎΡΡ Π°ΠΊΡΠΈΠ²ΡΠ·Π°ΡΡΡ ΠΏΡΠΎΡΠ΅ΡΡ Π³ΡΠ΄ΡΠΎΠ»ΡΠ·Ρ ΠΆΠΈΡΡΠ² Ρ ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΡΠΉ Π³Π»Π°Π·ΡΡΡ. ΠΡΠΎ ΡΠ΅ ΡΠ²ΡΠ΄ΡΠ°ΡΡ Π΄Π°Π½Ρ Π· Π°ΠΊΡΠΈΠ²Π½ΠΎΡΡΡ ΡΠ΅ΡΠΌΠ΅Π½ΡΡ Π»ΡΠΏΠ°Π·Π°, ΡΠΎ ΠΊΠΎΠ½ΡΡΠ°ΡΡΡΡΡ Π½ΠΈΠΆΡΡ Π·Π½Π°ΡΠ΅Π½Π½Ρ Ρ Π·ΡΠ°Π·ΠΊΠ°Ρ
ΠΏΠΎΡΠΎΡΠΊΡΠ² Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ β 1,03 ΡΠ° 1,12 ΡΠΌ3/Π³ Π΄Π»Ρ GSP ΡΠ° DGSF, Π²ΡΠ΄ΠΏΠΎΠ²ΡΠ΄Π½ΠΎ, ΠΏΠΎΡΡΠ²Π½ΡΠ½ΠΎ Π· ΡΠ°ΠΊΠΈΠΌΠΈ Ρ ΡΡΠ·Π½ΠΈΡ
Π·ΡΠ°Π·ΠΊΠ°Ρ
ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΡΠ² β 0,84 ΡΠ° 1,87 ΡΠΌ3/Π³. ΠΠΎΡΠ»ΡΠ΄ΠΆΠ΅Π½Π½Ρ Π·ΠΌΡΠ½ΠΈ ΠΊΠΈΡΠ»ΠΎΡΠ½ΠΎΠ³ΠΎ ΡΠΈΡΠ»Π° Π·ΡΠ°Π·ΠΊΡΠ² ΡΠ°ΠΊΠΎΠΆ Π·Π°ΡΠ²ΡΠ΄ΡΠΈΠ»ΠΎ, ΡΠΎ Π΄ΠΎΠ΄Π°Π²Π°Π½Π½ΡΠΌ GSP ΡΠ° DGSF ΡΠΊ Π΄ΠΆΠ΅ΡΠ΅Π»Π° Π°Π½ΡΠΈΠΎΠΊΡΠΈΠ΄Π°Π½ΡΡΠ² Π·Π½Π°ΡΠ½ΠΎ ΡΠ½Π³ΡΠ±ΡΡ ΠΏΡΠΎΡΠ΅Ρ Π³ΡΠ΄ΡΠΎΠ»ΡΠ·Ρ ΠΆΠΈΡΡΠ² Π΄ΠΎ Π²ΡΠ»ΡΠ½ΠΈΡ
ΠΆΠΈΡΠ½ΠΈΡ
ΠΊΠΈΡΠ»ΠΎΡ. ΠΡΡΠΈΠΌΠ°Π½Ρ ΡΠ΅Π·ΡΠ»ΡΡΠ°ΡΠΈ ΠΌΠ°ΡΡΡ ΠΏΡΠ°ΠΊΡΠΈΡΠ½Π΅ Π·Π½Π°ΡΠ΅Π½Π½Ρ Π΄Π»Ρ ΡΠ΄ΠΎΡΠΊΠΎΠ½Π°Π»Π΅Π½Π½Ρ ΠΏΡΠΎΡΠ΅ΡΡ Π²ΠΈΡΠΎΠ±Π½ΠΈΡΡΠ²Π° ΠΊΠΎΠ½Π΄ΠΈΡΠ΅ΡΡΡΠΊΠΎΡ Π³Π»Π°Π·ΡΡΡ Π² Π½Π°ΠΏΡΡΠΌΠΊΡ ΡΠ°ΡΡΠΊΠΎΠ²ΠΎΡ Π·Π°ΠΌΡΠ½ΠΈ ΠΊΠ°ΠΊΠ°ΠΎ-ΠΏΠΎΡΠΎΡΠΊΡ ΠΏΠΎΡΠΎΡΠΊΠ°ΠΌΠΈ Π· Π²ΠΈΠ½ΠΎΠ³ΡΠ°Π΄Π½ΠΈΡ
ΠΊΡΡΡΠΎΡΠΎΠΊ. Π¦Π΅ ΡΠΏΡΠΈΡΡΠΈΠΌΠ΅ ΡΡΠ²ΠΎΡΠ΅Π½Π½Ρ ΠΏΡΠΎΠ΄ΡΠΊΡΡ ΠΏΡΠ΄Π²ΠΈΡΠ΅Π½ΠΎΡ Ρ
Π°ΡΡΠΎΠ²ΠΎΡ ΡΡΠ½Π½ΠΎΡΡΡ ΡΠ° Π±ΡΠ»ΡΡ ΡΡΡΠΉΠΊΠΎΠ³ΠΎ Π΄ΠΎ ΠΏΡΡΠ²Π°Π½Π½Ρ ΠΆΠΈΡΡ
Π ΠΎΠ·ΡΠΎΠ±ΠΊΠ° ΡΠ΅ΠΎΡΠ΅ΡΠΈΡΠ½ΠΎΡ ΠΌΠΎΠ΄Π΅Π»Ρ ΠΎΠ΄Π΅ΡΠΆΠ°Π½Π½Ρ ΠΏΡΠ½ΠΎΠ΅ΠΌΡΠ»ΡΡΡΠΉ Π· ΡΡΠΌΡΡΡ ΡΡΡ ΠΎΡ ΠΆΠΈΡΠΎΠ²ΠΌΡΡΠ½ΠΎΡ ΡΠ° ΡΡ Π΅ΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½Π΅ ΠΏΡΠ΄ΡΠ²Π΅ΡΠ΄ΠΆΠ΅Π½Π½Ρ
We developed a theoretical model of the Pickering-steric stabilization of whipped emulsions structure with a low fat content, obtained from a dry fat-containing mixture. It was experimentally proven that the yield shear stress of a whipped emulsion is determined by the degree of destabilization of fatty particles. It is shown that in order to ensure the full degree of destabilization of fatty particles, it is necessary that 5.0...7.0 g of oil is introduced with 3.0Β g of distilled monoglycerides and 0.08β¦0.1Β g of soy lecithin. The destabilized fatty particles are capable of adhesion to air bubbles thus providing for the Pickering-stabilization of a whipped emulsion. It was established that at low content of oil in the system (5.0...7.0Β %), it is necessary to combine the Pickering stabilization with the steric stabilization. Steric stabilization in a whipped emulsion is implemented the complex formation of sodium caseinate and kappa-carrageenan, increasing the yield shear stress of the interface adsorption layers.Whipped emulsions with a large foaming capacity and yield shear stress are obtained from a dry fat-containing mixture. For this purpose, it is necessary to provide, during crystallization of the fatty phase, a contact with white sugar. This approach ensures formation of the interface adsorption layers and partial wetting the fatty particles (an edge angle of wetting is 25.0Β±2.0Β°). The proposed approach is named the quasi-emulsification. Introduction to sunflower oil of 30β¦37.5Β % of distilled monoglycerides of fatty acids provides the obtaining of dry loose fat mixtures. New technology that we propose for obtaining the dry mixtures is characterized by energy efficiency because of the absence of operation of drying the emulsion. Using the developed technology makes it possible to receive whipped emulsions with the foaming capacity that is 1.7β¦2.0Β times higher than that of the products-analogues available in the Ukrainian market.Π Π°Π·ΡΠ°Π±ΠΎΡΠ°Π½Π° ΡΠ΅ΠΎΡΠ΅ΡΠΈΡΠ΅ΡΠΊΠ°Ρ ΠΌΠΎΠ΄Π΅Π»Ρ ΠΠΈΠΊΠ΅ΡΠΈΠ½Π³-ΡΡΠ΅ΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΡΠ°Π±ΠΈΠ»ΠΈΠ·Π°ΡΠΈΠΈ ΡΡΡΡΠΊΡΡΡΡ ΠΏΠ΅Π½ΠΎΡΠΌΡΠ»ΡΡΠΈΠΈ Ρ Π½ΠΈΠ·ΠΊΠΈΠΌ ΡΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΈΠ΅ΠΌ ΠΆΠΈΡΠ°, ΠΏΠΎΠ»ΡΡΠ΅Π½Π½ΠΎΠΉ ΠΈΠ· ΡΡΡ
ΠΎΠΉ ΡΠΌΠ΅ΡΠΈ. ΠΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΠΎ Π΄ΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ ΠΏΡΠ΅Π΄Π΅Π»ΡΠ½ΠΎΠ΅ Π½Π°ΠΏΡΡΠΆΠ΅Π½ΠΈΠ΅ ΡΠ΄Π²ΠΈΠ³Π° ΠΏΠ΅Π½ΠΎΡΠΌΡΠ»ΡΡΠΈΠΈ ΠΎΠΏΡΠ΅Π΄Π΅Π»ΡΠ΅ΡΡΡ ΡΡΠ΅ΠΏΠ΅Π½ΡΡ Π΄Π΅ΡΡΠ°Π±ΠΈΠ»ΠΈΠ·Π°ΡΠΈΠΈ ΠΆΠΈΡΠΎΠ²ΡΡ
ΡΠ°ΡΡΠΈΡ, ΠΊΠΎΡΠΎΡΡΠ΅ ΠΎΠ±Π΅ΡΠΏΠ΅ΡΠΈΠ²Π°ΡΡ ΠΠΈΠΊΠ΅ΡΠΈΠ½Π³ ΡΡΠ°Π±ΠΈΠ»ΠΈΠ·Π°ΡΠΈΡ ΠΏΠ΅Π½ΠΎΡΠΌΡΠ»ΡΡΠΈΠΈ. Π Π΅Π°Π»ΠΈΠ·Π°ΡΠΈΡ ΠΊΠΎΠΌΠΏΠ»Π΅ΠΊΡΠΎΠΎΠ±ΡΠ°Π·ΠΎΠ²Π°Π½ΠΈΡ ΠΊΠ°Π·Π΅ΠΈΠ½Π°ΡΠ° Π½Π°ΡΡΠΈΡ ΠΈ ΠΊΠ°ΠΏΠΏΠ°-ΠΊΠ°ΡΠ°Π³ΠΈΠ½Π°Π½Π° ΠΎΠ±Π΅ΡΠΏΠ΅ΡΠΈΠ²Π°Π΅Ρ ΡΡΠ΅ΡΠΈΡΠ΅ΡΠΊΡΡ ΡΡΠ°Π±ΠΈΠ»ΠΈΠ·Π°ΡΠΈΡ ΠΏΠ΅Π½ΠΎΡΠΌΡΠ»ΡΡΠΈΠΈ Π·Π° ΡΡΠ΅Ρ ΡΠ²Π΅Π»ΠΈΡΠ΅Π½ΠΈΡ ΠΏΡΠ΅Π΄Π΅Π»ΡΠ½ΠΎΠ³ΠΎ Π½Π°ΠΏΡΡΠΆΠ΅Π½ΠΈΡ ΡΠ΄Π²ΠΈΠ³Π° ΠΌΠ΅ΠΆΡΠ°Π·Π½ΡΡ
Π°Π΄ΡΠΎΡΠ±ΡΠΈΠΎΠ½Π½ΡΡ
ΡΠ»ΠΎΠ΅Π²Π ΠΎΠ·ΡΠΎΠ±Π»Π΅Π½ΠΎ ΡΠ΅ΠΎΡΠ΅ΡΠΈΡΠ½Ρ ΠΌΠΎΠ΄Π΅Π»Ρ ΠΡΠΊΠ΅ΡΡΠ½Π³-ΡΡΠ΅ΡΠΈΡΠ½ΠΎΡ ΡΡΠ°Π±ΡΠ»ΡΠ·Π°ΡΡΡ ΡΡΡΡΠΊΡΡΡΠΈ ΠΏΡΠ½ΠΎΠ΅ΠΌΡΠ»ΡΡΡΠΉ Π· Π½ΠΈΠ·ΡΠΊΠΈΠΌ Π²ΠΌΡΡΡΠΎΠΌ ΠΆΠΈΡΡ, ΠΎΠ΄Π΅ΡΠΆΠ°Π½ΠΎΡ ΡΠ· ΡΡΡ
ΠΎΡ ΡΡΠΌΡΡΡ. ΠΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΠΎ Π΄ΠΎΠ²Π΅Π΄Π΅Π½ΠΎ, ΡΠΎ Π³ΡΠ°Π½ΠΈΡΠ½Π΅ Π½Π°ΠΏΡΡΠΆΠ΅Π½Π½Ρ Π·ΡΡΠ²Ρ ΠΏΡΠ½ΠΎΠ΅ΠΌΡΠ»ΡΡΡΡ Π²ΠΈΠ·Π½Π°ΡΠ°ΡΡΡΡΡ ΡΡΡΠΏΠ΅Π½Π΅ΠΌ Π΄Π΅ΡΡΠ°Π±ΡΠ»ΡΠ·Π°ΡΡΡ ΠΆΠΈΡΠΎΠ²ΠΈΡ
ΡΠ°ΡΡΠΈΠ½ΠΎΠΊ, ΡΠΊΡ Π·Π°Π±Π΅Π·ΠΏΠ΅ΡΡΡΡΡ ΠΡΠΊΠ΅ΡΡΠ½Π³ ΡΡΠ°Π±ΡΠ»ΡΠ·Π°ΡΡΡ ΠΏΡΠ½ΠΎΠ΅ΠΌΡΠ»ΡΡΡΡ. Π Π΅Π°Π»ΡΠ·Π°ΡΡΡ ΠΊΠΎΠΌΠΏΠ»Π΅ΠΊΡΠΎΡΡΠ²ΠΎΡΠ΅Π½Π½Ρ ΠΊΠ°Π·Π΅ΡΠ½Π°ΡΡ Π½Π°ΡΡΡΡ ΡΠ° ΠΊΠ°ΠΏΠ°-ΠΊΠ°ΡΠ°Π³ΡΠ½Π°Π½Ρ Π·Π°Π±Π΅Π·ΠΏΠ΅ΡΡΡ ΡΡΠ΅ΡΠΈΡΠ½Ρ ΡΡΠ°Π±ΡΠ»ΡΠ·Π°ΡΡΡ ΠΏΡΠ½ΠΎΠ΅ΠΌΡΠ»ΡΡΡΡ Π·Π° ΡΠ°Ρ
ΡΠ½ΠΎΠΊ Π·Π±ΡΠ»ΡΡΠ΅Π½Π½Ρ Π³ΡΠ°Π½ΠΈΡΠ½ΠΎΠ³ΠΎ Π½Π°ΠΏΡΡΠΆΠ΅Π½Π½Ρ Π·ΡΡΠ²Ρ ΠΌΡΠΆΡΠ°Π·Π½ΠΈΡ
Π°Π΄ΡΠΎΡΠ±ΡΡΠΉΠ½ΠΈΡ
ΡΠ°ΡΡ
Spectroscopic Studies of Interactions of Iron Oxide Nanoparticles with Ovalbumin Molecules
Recent studies show the possibility of using iron oxide nanoparticles as a food additive with certain functional and technological properties. However, when developing technologies for food products, the interaction of these particles with the main components of the food matrix, in particular proteins, takes on special significance. The aim of the present research was to study the interaction of iron oxide nanoparticles with ovalbumin molecules. Fourier-transform infrared and fluorescence spectroscopy were used to study interaction between iron oxide nanoparticles and ovalbumin molecules. It was found that the interaction of iron oxide nanoparticles with ovalbumin molecules occurs via a mechanism of static quenching with the formation of an intermolecular nonfluorescent complex that changes the native structure of the protein. The binding constant varied from 3.6 × 104 to 4.1 × 104 L·mol−1 depending on the pH value of the medium and temperature. The calculated thermodynamic parameters of binding indicate the spontaneity of the process with the predominance of the enthalpy factor. The interaction between iron nanoparticles and ovalbumin occurred mainly due to the presence of electrotatic forces. The obtained data on the mechanism of interaction of iron oxide nanoparticles with proteins should be taken into account when developing food technologies to control functional properties of products
Π ΠΎΠ·ΡΠΎΠ±ΠΊΠ° ΠΌΠΎΠ΄Π΅Π»Ρ ΡΡΠ΅ΡΠΈΡΠ½ΠΎΡ ΡΡΠ°Π±ΡΠ»ΡΠ·Π°ΡΡΡ ΡΡΡΡΠΊΡΡΡΠΈ Π½Π°ΠΏΡΠ²ΡΠ°Π±ΡΠΈΠΊΠ°ΡΡ ΠΏΠΎΠ²ΡΡΡΡΠ½ΠΎ-Π³ΠΎΡΡΡ ΠΎΠ²ΠΎΠ³ΠΎ
The study has suggested a theoretical model of steric stabilization of an air-nut semi-finished product structure by adding Glyceryl Monostearate and Natrium Carboxymethyl Cellulose. It has been experimentally proved that adding low-molecular surfactants to oil provides hydrophilization of the fat phase and reduces desorption of egg whites from air bubbles. It has been shown that in foam emulsion systems the interfacial shear stress of adsorption layers at the interface with air can be increased 3.2 and 6 times by adding low-molecular surfactants such as Glyceryl Monostearate, Diacetyl Tartaric Acid Esters of Monoglyceride, and Sodium Stearoyl Lactylate to oil, respectively. It has been revealed that the stability of the air-nut semi-finished product structure can be ensured by adding 0.2 % of Natrium Carboxymethyl Cellulose at the end of churning egg whites. For the technology of making air-nut semi-finished products, it is proposed to ensure hydrophilization of the fat phase by crushing nuts with 0.6 % of Glyceryl Monostearate (as to the mass of all recipe components). Nuts should be chopped to the prevailing average fraction diameter of 0.4 mm. The egg white has been proved to stabilize air bubbles, whereas Glyceryl Monostearate and Natrium Carboxymethyl Cellulose stabilize fat particles and particulate nuts, respectively. The study has substantiated the parameters of the technological process and the possibility of industrial production of air-nut semi-finished products. The comparative evaluation of a new product and a traditionally made product was performed. In the proposed technology, the new product is characterized by a specific volume of 3.7Β±0.1 m 3/kg in comparison with 3.1 m3/kg produced by the traditional technologyΠ Π°Π·ΡΠ°Π±ΠΎΡΠ°Π½Π° ΡΠ΅ΠΎΡΠ΅ΡΠΈΡΠ΅ΡΠΊΠ°Ρ ΠΌΠΎΠ΄Π΅Π»Ρ ΡΡΠ΅ΡΠΈΡΠ΅ΡΠΊΠΎΠΉ ΡΡΠ°Π±ΠΈΠ»ΠΈΠ·Π°ΡΠΈΠΈ ΡΡΡΡΠΊΡΡΡΡ Π²ΠΎΠ·Π΄ΡΡΠ½ΠΎ-ΠΎΡΠ΅Ρ
ΠΎΠ²ΠΎΠ³ΠΎ ΠΏΠΎΠ»ΡΡΠ°Π±ΡΠΈΠΊΠ°ΡΠ°, ΠΏΡΡΠ΅ΠΌ Π΄ΠΎΠΏΠΎΠ»Π½ΠΈΡΠ΅Π»ΡΠ½ΠΎΠ³ΠΎ Π²Π²Π΅Π΄Π΅Π½ΠΈΡ Π΄ΠΈΡΡΠΈΠ»Π»ΠΈΡΠΎΠ²Π°Π½Π½ΡΡ
ΠΌΠΎΠ½ΠΎΠ³Π»ΠΈΡΠ΅ΡΠΈΠ΄ΠΎΠ² ΠΈ Π½Π°ΡΡΠΈΠΉ ΠΊΠ°ΡΠ±ΠΎΠΊΡΠΈΠΌΠ΅ΡΠΈΠ»ΡΠ΅Π»ΡΠ»ΠΎΠ·Ρ. ΠΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΠΎ Π΄ΠΎΠΊΠ°Π·Π°Π½ΠΎ, ΡΡΠΎ Π²Π²Π΅Π΄Π΅Π½ΠΈΠ΅ Π½ΠΈΠ·ΠΊΠΎΠΌΠΎΠ»Π΅ΠΊΡΠ»ΡΡΠ½ΡΡ
ΠΏΠΎΠ²Π΅ΡΡ
Π½ΠΎΡΡΠ½ΠΎ-Π°ΠΊΡΠΈΠ²Π½ΡΡ
Π²Π΅ΡΠ΅ΡΡΠ² Π² ΠΌΠ°ΡΠ»ΠΎ ΠΎΠ±Π΅ΡΠΏΠ΅ΡΠΈΠ²Π°Π΅Ρ Π³ΠΈΠ΄ΡΠΎΡΠΈΠ»ΠΈΠ·Π°ΡΠΈΡ ΠΆΠΈΡΠΎΠ²ΠΎΠΉ ΡΠ°Π·Ρ ΠΈ ΡΠΌΠ΅Π½ΡΡΠ°Π΅Ρ Π΄Π΅ΡΠΎΡΠ±ΡΠΈΡ Π±Π΅Π»ΠΊΠ° ΠΈΠ· ΠΏΡΠ·ΡΡΡΠΊΠΎΠ² Π²ΠΎΠ·Π΄ΡΡ
Π°. ΠΠ²Π΅Π΄Π΅Π½ΠΈΠ΅ Π½Π°ΡΡΠΈΠΉ ΠΊΠ°ΡΠ±ΠΎΠΊΡΠΈΠΌΠ΅ΡΠΈΠ»ΡΠ΅Π»ΡΠ»ΠΎΠ·Ρ ΠΎΠ±Π΅ΡΠΏΠ΅ΡΠΈΠ²Π°Π΅Ρ ΠΏΠΎΠ²ΡΡΠ΅Π½ΠΈΠ΅ Π²ΡΠ·ΠΊΠΎΡΡΠΈ, ΡΠΌΠ΅Π½ΡΡΠ°Π΅Ρ ΡΠ»ΠΎΡΠ°ΡΠΈΡ ΡΠ²Π΅ΡΠ΄ΡΡ
ΡΠ°ΡΡΠΈΡ ΠΎΡΠ΅Ρ
ΠΎΠ², ΠΎΠ±Π΅ΡΠΏΠ΅ΡΠΈΠ²Π°Π΅Ρ ΡΡΡΠΎΠΉΡΠΈΠ²ΠΎΡΡΡ ΡΠΈΡΡΠ΅ΠΌΡ ΠΊ ΠΏΠ΅ΡΠ΅ΠΌΠ΅ΡΠΈΠ²Π°Π½ΠΈΡΠ ΠΎΠ·ΡΠΎΠ±Π»Π΅Π½ΠΎ ΡΠ΅ΠΎΡΠ΅ΡΠΈΡΠ½Ρ ΠΌΠΎΠ΄Π΅Π»Ρ ΡΡΠ΅ΡΠΈΡΠ½ΠΎΡ ΡΡΠ°Π±ΡΠ»ΡΠ·Π°ΡΡΡ ΡΡΡΡΠΊΡΡΡΠΈ ΠΏΠΎΠ²ΡΡΡΡΠ½ΠΎ-Π³ΠΎΡΡΡ
ΠΎΠ²ΠΎΠ³ΠΎ Π½Π°ΠΏΡΠ²ΡΠ°Π±ΡΠΈΠΊΠ°ΡΡ, ΡΠ»ΡΡ
ΠΎΠΌ Π΄ΠΎΠ΄Π°ΡΠΊΠΎΠ²ΠΎΠ³ΠΎ Π²Π²Π΅Π΄Π΅Π½Π½Ρ Π΄ΠΈΡΡΠΈΠ»ΡΠΎΠ²Π°Π½ΠΈΡ
ΠΌΠΎΠ½ΠΎΠ³Π»ΡΡΠ΅ΡΠΈΠ΄ΡΠ² ΡΠ° Π½Π°ΡΡΡΠΉ ΠΊΠ°ΡΠ±ΠΎΠΊΡΠΈΠΌΠ΅ΡΠΈΠ»ΡΠ΅Π»ΡΠ»ΠΎΠ·ΠΈ. ΠΠΊΡΠΏΠ΅ΡΠΈΠΌΠ΅Π½ΡΠ°Π»ΡΠ½ΠΎ Π΄ΠΎΠ²Π΅Π΄Π΅Π½ΠΎ, ΡΠΎ Π²Π²Π΅Π΄Π΅Π½Π½Ρ Π½ΠΈΠ·ΡΠΊΠΎΠΌΠΎΠ»Π΅ΠΊΡΠ»ΡΡΠ½ΠΈΡ
ΠΏΠΎΠ²Π΅ΡΡ
Π½Π΅Π²ΠΎ-Π°ΠΊΡΠΈΠ²Π½ΠΈΡ
ΡΠ΅ΡΠΎΠ²ΠΈΠ½ Π² ΠΎΠ»ΡΡ Π·Π°Π±Π΅Π·ΠΏΠ΅ΡΡΡΡΡ Π³ΡΠ΄ΡΠΎΡΡΠ»ΡΠ·Π°ΡΡΡ ΠΆΠΈΡΠΎΠ²ΠΎΡ ΡΠ°Π·ΠΈ ΡΠ° Π·ΠΌΠ΅Π½ΡΡΡΡΡ Π΄Π΅ΡΠΎΡΠ±ΡΡΡ Π±ΡΠ»ΠΊΠ° Π· Π±ΡΠ»ΡΠ±Π°ΡΠΎΠΊ ΠΏΠΎΠ²ΡΡΡΡ. ΠΠ²Π΅Π΄Π΅Π½Π½Ρ Π½Π°ΡΡΡΠΉ ΠΊΠ°ΡΠ±ΠΎΠΊΡΠΈΠΌΠ΅ΡΠΈΠ»ΡΠ΅Π»ΡΠ»ΠΎΠΈ Π·Π°Π±Π΅Π·ΠΏΠ΅ΡΡΡ ΠΏΡΠ΄Π²ΠΈΡΠ΅Π½Π½Ρ Π²βΡΠ·ΠΊΠΎΡΡΡ, Π·ΠΌΠ΅Π½ΡΡΡ ΡΠ»ΠΎΡΠ°ΡΡΡ ΡΠ²Π΅ΡΠ΄ΠΈΡ
ΡΠ°ΡΡΠΈΠ½ΠΎΠΊ Π³ΠΎΡΡΡ
ΡΠ², Π·Π°Π±Π΅Π·ΠΏΠ΅ΡΡΡ ΡΡΡΠΉΠΊΡΡΡΡ ΡΠΈΡΡΠ΅ΠΌΠΈ Π΄ΠΎ ΠΏΠ΅ΡΠ΅ΠΌΡΡΡΠ²Π°Π½Π½
Evaluation of the Intake of Vitamin D in Daily Food Rations by Students
Over the past two years, a significant number of studies and statistical reports have appeared that prove the relationship between the level of vitamin D in the body and the severity of COVID-19. The main sources of vitamin D in the human body are food and sunlight. The purpose of this study was to evaluate the intake of vitamin D in daily food rations by the students. As an applied aspect, consider the effect of the frequency of consumption of vitamin D-containing foods on the occurrence of symptoms of allergic diseases. The study was a cross-sectional descriptive survey of students from two universities in the city Kharkiv (Ukraine). The data collection was carried out by a conducting questionnaire with three sections: frequency of consumption for 22 vitamin D-containing foods, identification of allergic symptoms, and an estimate of the average duration of exposure time to sunlight by season. The survey suggests that the rations of students are poor for consuming products vitamin D-containing foods. The classification of these products was carried out using statistical analysis of data and chemometric techniques. There was a lack of consumption of vitamin D-containing foods and a critical time spent in sunlight, regardless of the season. At the same time, a positive correlation between the presence of vitamin D deficiency in young people and a high percentage of respondents with symptoms of allergic diseases was obtained
The technology of curd cake with sucralose: a infrared spectroscopy analysis
The article presents the results of developing technology for the production of curd cake using a low-calorie sweetener sucralose. The implementation of this direction in the form of a partial replacement in the sugar formulation for effective sweeteners sucralose is proposed. As a prototype, a sugar-based recipe was used, in which a partial replacement (at the level of 50%) of sugar with sucrose was carried out. Sucralose was formulated as the commercial sweetener TM Splenda, which contains maltodextrin and sucralose. All samples, including the control on sugar, were subjected to organoleptic evaluation, which showed the absence of extraneous flavors in all samples and their similarity in terms of sweetness compared to control. IR spectra of the sweetener, curd cake with sugar, as well as curd cakes with 50% and 100% sugar substitution for sweetener were obtained and analyzed. The analysis showed the presence of identical characteristic bands on the spectra of the sweetener and samples of sucralose cakes, which suggests that the sweetener TM Splenda does not undergo thermal degradation when baking curd cake. However, the literature analysis indicates the danger of the formation of toxic gaseous substances that are obtained during the thermal treatment of products with sucralose