One of the industrial sources of intoxication polluting the environment is vinasse – a secondary raw material formed during the alcoholic processing of grain in 12 times the volume of alcohol produced. Due to the low content of dry substances (up to 8%), low shelf life (up to 2 days), seasonality of consumption in livestock, the transportation, especially the liquid phase of vinasse, is not economically profitable, which causes the need for its disposal or processing and determines the relevance of this study. Based on the chemical composition of vinasse, the purpose of the study is to study the possibility of obtaining pectins from it as biologically active compounds, which would reduce the volume of vinasse released into the environment thus ensuring its protection. The purpose of the study was fulfilled by solving the following tasks: development of a method of pectins release from vinasse, assessment of their physicochemical and biological properties, determination of chemical and microbiological safety of vinasse wastes. The study included technological, physicochemical, chemical, biological methods. Vinasse fractions were obtained according to the developed method of vinasse processing based on vortex extraction, concentration of extractions, alcohol release of the end products, pectins from liquid (yield 3.1%) and solid (yield 2.9%), which ensured a 20-fold reduction in the volume of vinasse. The characteristics of pectins were established: authenticity, loss in mass during drying, pH, molar mass, content of pectic acid, functional groups, binding properties. The safety and gastroprotective activity of pectins was established. Mother solutions after the release of pectins were estimated to be less than 3.9 times the chemical consumption of oxygen and satisfactory microbiological purity, which made it possible to evaluate them as safe industrial waste.

For the first time the possibility of using purified pectins to stabilize ascorbic acid (AA) in fresh juices was considered and proved. The purpose of the study was to analyze the possibility of using purified pectins to stabilize AA in fresh juices with a concentration of 1⋅10-6-1⋅10-4g/ml. The work used AA, oxalic acid (OA), as well as beet (BP), citrus (CP) and apple (AP) pectins. There was no interfering effect of pectins on AA determination by differential UV spectroscopy. The specific absorption rate of AA (727) was determined, according to which the AA content in model solutions with auxiliary substances during storage was estimated. The optimal weight ratio AA:AP 1:16 used for blending fresh juices, in which the AA concentration was previously determined by titration with 2.6-dichlorophenolindophenolate sodium, was established. It was revealed that AP contributes to the pH shift to the optimal pH area for AA 4.5-8.0; increase of juice viscosity by 5-148% and storage life by 3.3-59 times. The relative error of definitions did not exceed ±5.6%.