Antioxidant Food Supplement Fortified With Flavonoids

ABSTRACT The aim of this research is to develop the technology of food supplement with preventional properties, made out of red grapes berries peel. The authors studied chemical constitution and molecular properties of red grapes berries peel flavonoids. On the basis of obtained results and planning matrix implementation the authors developed the antioxidant food supplement technology, consisting in extracting tartaric acids and sugars with the help of a polar solvent with subsequent dissociating of the solution and drying of prepared berries peel. The authors researched chemical constitution, functional technological properties and safety profile of the food antioxidant supplement

Collagen from porcine skin: a method of extraction and structural properties

This paper presents a study of the processing of collagen-containing raw material and its changes in the course of targeted complex processing by hydrolysis, including freeze-drying. The pH, chemical composition, penetration magnitude, and critical shear stress were determined. The dried samples were examined using Fourier-transform infrared spectroscopy, and their microstructures were characterized. The characteristic property of the product developed was determined to be the presence of a relatively homogeneous fibrillar structure that promotes the functional capacity of the proteinoid-forming fibres in the compositions of foods from different groups