Research of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery products

Пронина, Ю. Г.; Набиева, Ж. С.; Bazylkhanova, E. Ch.; Belozertseva, Olga; Самадун, А. И.

doi:10.48184/2304-568x-2021-3-25-33

Cited by 4 publications

(1 citation statement)

References 23 publications

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“…For example, Hypericum perforatum L. (common name St. John's wort) is a medicinal herb found mostly in the Mediterranean region and used in different studies as a curative plant against various diseases such as antimicrobial (25,26), anticancer (27,28), antioxidant effects (29), and obesity (30). Moreover, Pronina et al (31) were proven that hypericum herb and Hippophae rhamnoides L. (common name sea buckthorn leaves) are rich sources of vitamins B2, B3, B5, B6, C, as well as polyphenols and antioxidants (31). Based on these findings, these herbs were used as ingredient to produce an immunitysupporting marmalade (32).…”

Section: Introductionmentioning

confidence: 99%

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows

Pronina,

Belozertseva,

Nabiyeva

et al. 2024

Front. Nutr.

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IntroductionThe research focuses on enhancing the nutritional value and potential health benefits of gluten-free confectionery products, developing innovative pastilles and marshmallows enriched with medicinal herb extracts, probiotics, and bioactive compounds from natural sources.MethodsPhysicochemical properties, including water activity, texture, and color, are assessed to evaluate the quality of the final products. Moreover, in vitro digestibility of the confectionery products is also investigated, with a focus on the release of bioactive compounds such as total phenolic compounds (TPC) and total anthocyanin (TAC) during simulated gastrointestinal digestion.Results and discussionResults indicate that the addition of specific ingredients to pastille samples does not lead to variations in water activity (~0.44), preserving the original properties, quality, and stability of the food. In contrast, the incorporation of additives in marshmallow products significantly increases water activity (p ≤ 0.05), attributed to their moisture-retaining effect. In general, our findings reveal that texture properties and color parameters are significantly affected by different formulations (p ≤ 0.05) for both confectionery products. Notably, the use of fruit and berries puree, along with the incorporation of additives, improves the functionality of confectionary products in terms of consumer acceptance (harder pastilles and softer marshmallow) and product quality. Furthermore, the study reveals that bioactive compounds are released and become more bioaccessible during digestion, particularly in the intestinal phase, with a maximum release exceeding 97% of TPC and TAC for both pastille and marshmallow samples. These findings pave the way for the development of a new category of gluten-free confectionery products, enriched with functional ingredients that offer potential health benefits, aligning with consumer preferences for natural, functional, and health-conscious treats. This research contributes to the evolving the landscape of functional confectionery products and underscores their potential as immune-boosting and naturally based food options.

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Section: Introductionmentioning

confidence: 99%

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows

Pronina,

Belozertseva,

Nabiyeva

et al. 2024

Front. Nutr.

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Studying the influence of functional ingredients on the vitamin composition of immunostimulating pastille of marmalade products

Pronina

Nabiyeva

Belozertseva

et al. 2022

jour

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The study of functional ingredients to change the composition of water-soluble vitamins in the developed pastille of marmalade products was studied. The large concentration of riboflavin, nicotinic acid, pantothenic acid, folic and ascorbic acids, pyridoxine was observed in the sample with the addition of 1% Hypericum, which shows that the high content of these vitamins in the herb (Hypericum olympicum). The vitamin composition of marmalade samples with the addition of various functional oils has been studied. In these samples, as in the control sample, thiamine chloride was not detected, which is supposed to be due to the influence of technological processing modes when obtaining oils. According to the content of riboflavin, nicotinic acid and pantothenic acids, the sample with walnut oil prevailed, corresponded to 0.06, 0.011 and 0.12 mg/100 g. In the sample with Hypericum oil, 0.011 mg/100 g of nicotinic acid and 0.1 mg/100 g of pantothenic acid were found more. The sample with milk thistle oil contained more riboflavin 0.068 mg/100 g, pyridoxine 0.158 mg/100 g, folic acid 0.08 mg/100 g. There was more ascorbic acid in the sample with the addition of Hypericum oil and amounted to 0.145 mg/100 g. According to the results of a comparative analysis of water-soluble vitamins, it is recommended for use in the preparation of marmalade products: Hypericum in the form of a herbal component, including in combination with aerial parts of sea buckthorn; oils of walnut plants, milk thistle, Hypericum wort, sea buckthorn.

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Investigation of the effect of plant supplements on the immunostimulating properties of a pastille product

Burlyaeva,

Pronina,

Belozertseva

et al. 2023

jour

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This article shows a way to improve the technology of an immunostimulating pastille product. The object of the study was a whipped protein pastille based on fruit puree, with the addition of the following vegetable raw materials: hypericum and sea buckthorn, cranberry, sage, eleutherococcus and ginger syrup. The aim of the study was to study the effect of enriching raw materials on the biological value of the product. The methodology of the study consisted in the study of chemical parameters, namely: the content of vitamins, antioxidants and organic acids compared with the control sam-ple. Laboratory analysis showed that the addition of cranberries (7.6% by weight) significantly increases the content of organic acids, antioxidants and vitamins, compared with the control sample. It was revealed that sample №2, with the ad-dition of cranberries, contains a high amount of antioxidants (0,44±0,0010 mg/100 g), tartaric acid (700±140mg/100g) and acetic acid (7±1,4 mg/100g). Sample №4, with the addition of sage - contains a large amount of formic acid (700 ± 140 mg/100g), citric acid (60 ± 12 mg/100g), lactic acid (10,5 ± 2,1 mg/100g). Sample №5 with the addition of eleutherococcus, in general, contains the average values of all organic acids, especially lactic (40,5 ± 8,1 mg/100g). Sample №6 with the addition of ginger syrup is the leader in terms of malic acid (100 mg / 100g), which is 2.5 times more than in the control sample; and succinic acid (42 ± 8,4 mg/100g). According to the content of vitamins B2 and B5, samples with the addition of cranberries, hypericum and sea buckthorn and eleutherococcus are leading, vitamin B1 was found in a sample with the addition of sage, B3 – in a sample with the addition of sage, and with the addition of cranberries, hypericum and sea buck-thorn. A high content of vitamin C was found in the sample with the addition of ginger syrup (17 mg/100g), the average content among the enriched samples is 9.5 mg/ 100g, which is 3 times more than in the control sample. The value of the study is that the introduction of a whipped confectionery product with a high content of active substances into the diet will solve the problem of reducing immunity and expand the range of the market in the functional products sector.

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Research of the vitamin composition of medicinal herbs in the development of immunostimulating confectionery products

Cited by 4 publications

References 23 publications

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows

Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows

Studying the influence of functional ingredients on the vitamin composition of immunostimulating pastille of marmalade products

Investigation of the effect of plant supplements on the immunostimulating properties of a pastille product

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