Нанотехнології оздоровчих продуктів "NatureSuperFood" – плодоовочевого морозива (сорбетів) із рекордним вмістом БАР для імунопрофілактики

Abstract

Запропоновано та розроблено новий спосіб і нанотехнології виробництва оздоровчих продуктів «NatureSuperFood» – плодоовочевого морозива (сорбетів), що дозволяють отримати продукт з унікальними характеристиками. Нові види сорбетів перебувають у нанорозмірній формі та мають високий вміст натуральних біологічно активних речовин плодів та овочів (β-каротину, хлорофілів, фенольних сполук – антоціанів, аскорбінової кислоти та ін.). Крім того, вони характеризуються високим вмістом розчинних пектинових речовин, що виконують у сорбетах роль натуральних загусників і структуроутворювачів. Це дає можливість виключити застосування синтетичних добавок.

The new method and nanotechnology of healthul products "NatureSuperFood" – fruit and vegetable ice cream-sorbets are proposed and developed. The use of them allows obtaining the products with unique characteristics.The new types of sorbets are in nanoscale form,they have a high content of natural biologically active substances of fruits and vegetables (β-carotene, chlorophylls, phenolic compounds, anthocyanins, ascorbic acid, etc.). In addition, they differ from other types of sorbets by a high content of soluble pectin substances, which play the role of natural thickeners and formersof structure in sorbets. It makes possible to exclude the need of the use of synthetic additives in products. The nanotechnology of the healthful products "NatureSuperFood" – fruit and vegetable ice cream is based on the innovative method, definitely the use of cryogenic "shock" freezing and fine-dispersed grinding of fruits and vegetables for structuring and obtaining sorbets with a record content of BAS. The complex effect of these factors leads to the activation and removal of hidden BAS from fruits and vegetables in the free form, as well as the transformation of pectin from inactive form to active form. The peculiarity of sorbet manufacturing technologies is the use of only natural ingredients (fruits, berries, vegetables) and the absence of artificial food additives (stabilizers, thickeners, emulsifiers, synthetic colorings, etc.). Technologies allow not only complete preservation of vitamins and other BAS of raw materials in sorbetes, but also removal the hidden inactive form of BAS in nanocomplexes with biopolymers and mineral substances to a free, easily digestible nanoform. The mass fraction of BAS in sorbets is 2.5–3.5 times more than in fresh fruits and vegetables. In addition, technologies allow more complete extraction (3,0...5,0 times more than in fresh raw materials) and transformation 70% of pectin substances of fruits and vegetables from inactive, hidden form to a soluble form. Nanotechnologies and recipes of 3 types of healthful products "NatureSuperFood" from chlorophyll-containing, carotene-containing, anthocyanin-containing fruits, berries and vegetables are developed. Natural raw materials act as five in one during the manufacture of sorbets: as a source of BAS, a thickener, a structure- forming agent, a coloring and a flavour. New types of sorbets are in nanoscale form and the content of BAS exceeds the known analogues. The technological regimes of production of ice cream-sorbets are exercised on the test-bench semi-industrial equipment.