Нове слово в технології отримання харчових продуктів із зернобобових, овочів та грибів з рекордними характеристиками

Abstract

Вперше в міжнародній практиці запропоновано, розроблено і впроваджено у виробництво новий напрям методів і нанотехнологій глибокої переробки рослинної сировини (зернобобових, грибів печериць, каротинвмісних та хлорофілвмісних овочів) у харчові оздоровчі добавки та продукти з рекордними характеристиками. Методи засновані на комплексній дії на сировину паротермічної обробки (або заморожування) та дрібнодисперсного подрібнення.

For the first time in international practice, the authors suggested, designed and put into production a new direction and methods of nanotechnology for deep processing of plants (legumes, mushroom picking, carotenoid- and chlorophyllcontaining vegetables, etc.) to food additives and healthy products with recordbreaking performance. The methods are based on a comprehensive action of steam-treatment (or freezing) and fine crushing on raw material. The new methods allow better use and reveal hidden biological potentіal of raw materials (2–5 times more than in the raw material, which is fixed by chemical methods), and get food in easily digestible nanoform, which can’t be obtained by the conventional methods of raw materials processing. The results of the authors’ research showed that plant material contains a large number of hidden (bound) form of BAS and biopolymers, considerable latent potential biological benefits, comparable to the increase in yield of raw fruits and vegetables in several times. In their previous works, the authors showed the ways to save valuables in a plant material, the better ways to remove it from BAS, biopolymers, which are found in covert inactive form. As a result of about 30 years of basic and applied research, the authors of this article first in international practice found that in inactive bound form in plant material 2 ... 4 times more L-ascorbic acid was found than in a free form (in the form of crystals),that is fixed by the commonly accepted methods, and pectin – 4...5 times (which during the withdrawal are transformed into high ethoxylated form, as gelling properties evidence), carotenoids – 2.5...4 times more low phenolic compounds – 1,8...2,5 times more, etc.