Secondary Plant Resources as Prospective Unconventional Sources of Pectiс Substances

Abstract

The secondary raw materials have been studied as sources of pectic substances necessary for the endo-ecological protection of the organism in the globally deteriorating living conditions of modern humans. The article reveals the significance and long-term benefits of such sources of pectic substances as fruit and seed coats, which are obtained in considerable quantities as a secondary raw material during the implementation of the technological process, and often do not find rational use. Research has been carried out on new prospective sources of pectin substances – secondary resources of processing soybean Glycine max (L.) Merrill, sainfoin Onobrýchis arenária, rapeseed Brassica napus L. oleifera, Sarepta mustard Brassica juncea (L.) Czern, and black mustard Brassica nigra (L.) W.D.J. Koch, castor bean Ricinus communis L., sunflower Helianthus annuus L. Fruit and seed coats of these plant species have been studied. The prospects of their secondary resources for pectin production have been shown. The assessment of the quantitative and qualitative characteristics of the pectic substances of the objects under study, as well as their fractional composition and analytical indicators, make it possible to characterize the potential functional, technological and therapeutic properties of pectin preparations. It has been indicated that in the polyuronid component (fraction of galacturonic acid), all the studied samples of surface tissues of soybean, mustard, sainfoin, sunflower, one rape variety meet international requirements for food pectin (52.87–73.22%), and one of them, the pectin from seed coat of the Valenta variety, meets the requirements for pectins for medical purposes (75.83%). Pectic substances of soybean, mustard, castor bean varieties are characterized by a high degree of esterification (62.37–76.88%) in contrast to the varieties of sainfoin and sunflower (45.29–55.15%). According to the degree of esterification, rape varieties are close to low-esterified pectiс substances – 59.34–61.48%. The prospects of using seed and fruit membranes as an unconventional secondary plant raw material to improve the environmental performance of production and to obtain a valuable therapeutic-and-prophylactic food ingredient have been substantiated.

High-temperature multilevel sterilization of canned goods with heat recovery and its constructive and technological support

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New technological and technical solutions in dietary pear compote production

“…Product quality is an important aspect in the implementation of any technological solution for food production [1,2,3,4], especially for dietary nutrition [5,6,7,8,9,10]. An important role in ensuring the quality of finished products when producing canned foods for dietary nutrition is played by technological features, both of the preliminary preparation of raw materials and the final mandatory stage in the production of canned foods, pasteurization.…”