Исследование Фенольных Соединений Экстрактов Плодов Рябины Обыкновенной

Исайкина, Н. В.; Kolomiets, N. E.; (Abramets), Наталья Юрьевна Абрамец; Бондарчук, Руслан Анатольевич

doi:10.14258/jcprm.2017031777

Cited by 10 publications

(1 citation statement)

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“…Несмотря на широкое распространение рябины в условиях умеренного климатического пояса, она очень редко используется в продуктах общественного питания. Это связано с тем, что плоды рябины обыкновенной обладают горьким вкусом из-за наличия в них дубильных веществ [2].…”

Section: Introductionunclassified

Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides

Matseychik

Martynova

Korpacheva

et al. 2020

Food Processing: Techniques and Technology

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Introduction. Functional food industry has a stable tendency to use natural plant materials and products. The rowan thrives in Siberian conditions, which makes rowanberries a local raw material of plant origin. The article features the process of encapsulation of bitter plant extracts, which makes it possible to create new functional ingredients. Study objects and methods. The plant extract was obtained from the powder of infrared-dried uncultivated rowanberries harvested in the city of Novosibirsk and the Altai Territory in September 2018 and October 2019. The research compared two parallel encapsulation technologies: spray and freeze drying. The encapsulating matrix vs. IR-dried powder ratio was established experimentally. Konjac and guar gum polysaccharides were used as encapsulating membranes. The content of antioxidants, flavonoids, vitamin C, and β-carotene was determined in the IR-dried rowanberry extract and encapsulated powder. A set of experiments made it possible to compile a new formulation of a cottage cheese dessert with encapsulated functional additive. The dessert was tested for various quality indicators that affect the physicochemical and rheological properties of the product, i.e. moisture, solids content, sugar content, vitamin C, β-carotene, antioxidant capacity, and biologically active flavonoids. Results and discussion. Encapsulation significantly improved the sensory properties of the final material. The physicochemical quality assessment showed that a 1:1 dilution of rowan extract with a food polysaccharide did not affect the content of biologically active substances (with a tolerance of 8%). The physical and chemical quality assessment confirmed the functionality of the dessert: it contained > 15% of the daily physiological requirements of vitamin C, β-carotene, antioxidants, and flavonoids. Conclusion. The paper introduces a novel method of rowan powder encapsulation, which was successfully applied to create a new functional product. The encapsulation technology made it possible to soften the natural bitterness of the raw material. The new functional product demonstrated excellent sensory properties and nutritional value.

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Section: Introductionunclassified

Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides

Matseychik

Martynova

Korpacheva

et al. 2020

Food Processing: Techniques and Technology

View full text Add to dashboard Cite

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Erythropoiesis-Stimulating Properties of Anthocyanin-Containing Complex from Sorbus aucuparia L. in Cytostatic Anemic Syndrome in Mice with Lewis Lung Carcinoma

et al. 2022

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Application of the technology of encapsulation of rowanberry extract to develop a functional cottage cheese dessert

Matseychik

Korpacheva

Martynova

et al. 2019

IOP Conf. Ser.: Earth Environ. Sci.

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The possibility of using the technology of encapsulation of rowanberry extract to remove the natural bitter taste of raw material is discussed in this paper. Fruits of the rowan native to Novosibirsk city and the Altai region (Russia) were subjected to infrared (IR) drying (the rowanberries were collected in September 2017 and 2018). A plant extract produced using the IR-dried rowanberry powder was utilized for encapsulation. Two encapsulation technologies, spray drying and freeze drying, were discussed and compared. Polysaccharides (konjak gum and guar gum) were used as encapsulating agents. It was found that encapsulation could significantly improve properties of the finished product. The developed encapsulated powder can be used to produce value-added functional cottage cheese dessert. The functional properties of the samples before and after encapsulation were verified using physicochemical methods. The resulting powder had increased contents of vitamin C, β-carotene, flavonoids, and antioxidants.

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Исследование Фенольных Соединений Экстрактов Плодов Рябины Обыкновенной

Cited by 10 publications

References 0 publications

Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides

Encapsulation of Powdered Rowanberries (Sorbus aucuparia) with Plant Polysaccharides

Erythropoiesis-Stimulating Properties of Anthocyanin-Containing Complex from Sorbus aucuparia L. in Cytostatic Anemic Syndrome in Mice with Lewis Lung Carcinoma

Application of the technology of encapsulation of rowanberry extract to develop a functional cottage cheese dessert

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