Technological aspects of birch bark processing into a component of food systems for the population of the Arctic and the Far North

Abstract

Betulin-containing micronutrients increase the quality, physiological activity, and shelf life of food systems. Such micronutrients are relevant for developing physiologically functional food products for the population residing in the regions of the Arctic and the Far North. In this research, we aim to optimize the process of extracting betulin from Betula pendula Roth. For use in food systems for nutritional support of the population residing in regions with extreme climatic conditions by the method of mathematical modeling. Birch bark was harvested in the summer months of 2015–2021 in the foothill zone of the Altai Krai. Mathematical optimization of the process of betulin extraction from birch bark of white-trunked birches (Betula pendula Roth.), containing more than 20 wt% of the main substance, under autoclaving conditions was carried out using the Statistica 10 software package. Based on an analysis of response surfaces constructed using a regression equation, optimal parameters for betulin extraction with ethyl alcohol were determined. Thus, the birch bark particle size equals 3×3 mm; hydromodulus is 1:5; process duration is 150 min. Under these parameters, the betulin yield achieved more than 97%, with its authenticity and safety being confirmed experimentally. The physiological activity of betulin, as well as its usage examples in various food systems to prolong shelf life, prove its feasibility as a natural preserving agent. In addition, betulin can be used as a functional component, i.e., as an antioxidant for enriching food products, in particular, those intended for the population residing in extreme climatic conditions of the Arctic and the Far North.