APPLICATION OF Β-Glucan CONCENTRATES FROM VARIOUS RAW SOURCES AS FOOD ADDITIVES. REVIEW

Shkolnikova, Marina; Пономарев, А. С.

doi:10.46548/21vek-2021-1054-0020

Cited by 3 publications

(1 citation statement)

References 14 publications

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“…The raw materials in question have great potential for application in the treatment and prevention of essential micronutrient deficiencies (Shatniuk et al, 2014;Kolberg et al, 2022). The health benefits of plant foods are due to the interaction of biologically active compounds and their synergism, as confirmed by various literary sources (Pozniakovskii et al, 2017;Shkolnikova and Averianova, 2021).…”

Section: Introductionmentioning

confidence: 99%

Designing the technology and composition of plant extracts using reduced atmospheric pressure

Titorenko

Ermolaeva

Ivanov

et al. 2023

Nexo Revista Científica

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The study aims to establish the regimes and parameters of extraction of bioactive substances from raw plant materials by means of extraction with reduced atmospheric pressure for the purpose of manufacturing non-alcoholic functional syrups. The work is performed by leading specialists of the Kemerovo State University using conventional methods. Preparation of the extracts involves aqueous alcoholic treatment of the crushed mass of raw plant materials selected according to the functional parameters. Extraction is performed in a Soxhlet extractor with an advanced liquid ring vacuum pump. The extraction process is monitored by changes in the content of terpenoids in the extract obtained and the mass fraction of dry matter. As a result, the study establishes the parameters and regimes for carrying out and intensifying the extraction of terpenoids and dry matter from fennel, anise, caraway, and dill: pressure – 0.2 MPa, extraction temperature – 50°С, duration of the process – 45 min, solvent – 40 % aqueous alcoholic solution, raw material particle size – 2-3 mm. These process conditions guarantee the highest degree of extraction of terpenoids and dry matter from raw materials, as well as reduce the time and economic costs.

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Section: Introductionmentioning

confidence: 99%

Designing the technology and composition of plant extracts using reduced atmospheric pressure

Titorenko

Ermolaeva

Ivanov

et al. 2023

Nexo Revista Científica

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Variety of β-glucans: properties, adequate and clinically effective doses

Коденцова

Рисник

2022

Medicinskij alfavit

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A review of the existing literature on the problem in recent years was carried out using the RSCI, CyberLeninka, Pubmed, and ReserchGate databases. Structurally, βglucans are complex natural polysaccharides consisting of monomeric βD-glucose units covalently linked by glycosidic bonds in various positions. βGlucans are found in bacteria, algae, edible fungi (bodies and cultivated mycelium) and cereals. According to the source of origin, βglucans are classified into cereal and non-cereal. Grain-derived βglucans (oats, barley, wheat, and rice) typically have 1,3–1,4 glycosidic linkages with no 1,6-linkages or branches, while non-grain-derived βglucans (baker’s yeast, edible mushrooms, bacteria) have linear (1,3) chains with long branching chains 1,6. The functional properties of βglucans are determined by the length of the backbone (degree of polymerization), the ratio of bonds 1.3:1.4 or bonds 1.3:1.6 (degree of branching), branching interval, side chain size and molecular weight. Grain βglucans are classified as dietary fiber in terms of their properties and mechanism of action. The effective dose of cereal βglucans, which provides efficacy in metabolic disorders (glucose, cholesterol levels) and gastrointestinal functions, as well as a probiotic effect, is from 3 to 8 g (most often 4.5 g) with a duration of intake of at least 3 weeks. Non-cereal (predominantly from fungi and yeast) βglucans have a 1,3 and 1,6 bond structure and are recognized by several receptors including dectin 1, complement receptor 3 (CR 3) and toll-like receptors (TLRs) and have more pronounced immunomodulatory functions. The main mechanisms of their action have been established in vivo experiments or animal models. Non-cereal βglucans are used as adjuvants in drug therapy at doses ranging from 20 mg for the common cold to 750 mg for cancer. In accordance with the domestic legal framework governing the use of food ingredients in the production of dietary supplements and specialized food products, βglucans are not separated by their source of origin. The currently established adequate level of intake of these polysaccharides, regardless of the source of their receipt, is 200 mg/day, and the upper acceptable level is 1000 mg/day. An analysis of literature data indicates the need to differentiate βglucans and increase the permitted doses of cereal βglucans to the level established for soluble dietary fibers.

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Analysis of consumer preferences for grain-based soft drinks

Pastushkova¹,

Kryukova²,

Kryukov³

2022

Commodity specialist of food products

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Nowadays, society has begun to pay more and more attention to the issues of healthy nutrition. In this regard, the demand for functional food products, which replenish the necessary nutrients in the human body with their regular use, has increased. Non-alcoholic drinks are the optimal basis for the introduction of new functional ingredients, preserving the most useful nutrients during their preparation due to the lack of heat treatment. When developing a range of functional soft drinks, one should take into account the consumer preferences of the population using this product. The article presents an analysis of consumer preferences in relation to the safety of specialized food products, including grain-based soft drinks.

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APPLICATION OF Β-Glucan CONCENTRATES FROM VARIOUS RAW SOURCES AS FOOD ADDITIVES. REVIEW

Cited by 3 publications

References 14 publications

Designing the technology and composition of plant extracts using reduced atmospheric pressure

Designing the technology and composition of plant extracts using reduced atmospheric pressure

Variety of β-glucans: properties, adequate and clinically effective doses

Analysis of consumer preferences for grain-based soft drinks

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