Наукове обґрунтування технологій холестеринознижуючої харчової продукції: автореф. дис. на здобуття наук. ступеня д-ра техн. наук: 05.18.16 – Технологія харчової продукції

Abstract

Вперше розроблено модель корекції дефіциту фітостеролів у раціоні харчування сучасної людини. Уперше доведено гідролітичну активність ліпази Candida rugosa типу VII та ферментного препарату Pentopan BG500 відносно γ-оризанолу, науково обґрунтовано раціональні параметри гідролізу γ-оризанолу різними ферментними препаратами, розроблено математичні моделі, за допомогою яких можна керувати цим процесом та забезпечити гарантований вихід продуктів гідролізу (фітостеролів). Комплексно досліджено хімічний склад, зокрема стероїдний комплекс, і біологічну цінність арахісу, гречки та проса сортів, поширених в Україні. Установлено видову і сортову закономірність накопичення контамінантів. Науково обґрунтовано та розроблено технології холестеринознижуючої харчової продукції з використанням арахісу, гречки та проса; доведено їх профілактичну ефективність. Визначено основні показники якості, безпеки та їх зміни під час зберігання. Розроблено раціон харчування як харчову систему зниження холестеринового тиску на організм людини. Проведено комплекс заходів з упровадження розроблених технологій на підприємствах харчування України. Доведено соціально-економічну ефективність виробництва холестерино знижувальної харчової продукції.

This dissertation is devoted to scientific justification and technology development of cholesterol-lowering food products. It proposes a scientific concept, which is a systematic approach to correct phytosterol deficiencies in the diet by developing processing technologies for products from peanuts, buckwheat and millet varieties common in Ukraine, which were especially used in terms of chemical composition (particularly steroid complex), safety properties, enzymatic hydrolysis of those steroid complex rich raw materials and fortification of physiologically functional ingredients, which makes it possible to obtain environmentally friendly products with improved nutritional value and cholesterol-lowering properties. On the basis of the formulated scientific concept, a model for the correction of phytosterol deficiency in the diet of modern man has been developed for the first time. The hydrolytic activity of Candida rugosa lipase type VII and the enzyme preparation Pentopan BG500 to γ-orisanol has been proven for the first time. The regularities of influence of reaction parameters, namely temperature, concentration of sodium taurocholate, enzyme:substrate:buffer ratio, incubation time, immobilization, mechanical influences (shaking and stirring) on γ-oryzanol enzymatic cleavage have been studied in complex model systems and determined. Mathematical models for the enzymatic hydrolysis of γ-orizanol have been developed by means of mathematical modelling which give the possibility to control the process and to ensure a guaranteed yield of hydrolysis products (phytosterols). The chemical composition and biological value of 19 varieties of peanuts, 6 varieties of buckwheat groats and 5 varieties of millet, which are common in Ukraine, were studied comprehensively. The specificity of accumulation of nutrients is based on genetically determined differences of species, varieties. For the first time the steroid complex of peanut, buckwheat and millet was studied qualitatively and quantitatively. It has been proven that the studied samples are a source of phytosterols, among which β-sitosterol in peanuts and buckwheat and stigmasterol in millet are predominant. Biofortified varieties of peanuts, buckwheat and millet have been identified and recommendations especially for use in the food industry have been made. The selective ability of peanuts, buckwheat and millet to accumulate toxic substances has been confirmed. Peanut, buckwheat and millet varieties have been studied to be more likely to accumulate oxalates. The technologies for production of peanut paste, peanut butter and roasted peanuts with natural spices and herbs have been developed, which additionally include methods to reduce toxic and anti-nutritive substances in peanuts. Mathematical modelling has been used to develop the formulation of peanut paste (milk and chocolate) and roasted peanuts with natural spices and herbs agents ("Curcuma and garlic", "Paprika and red pepper", Wasabi and oregano") and peanut butters blended with linseed oil. To stabilise the developed blend, oil extracts of sage leaves or blackcurrant leaves or garlic or rose hip fruit were added. The technology for yeast-free bread production using buckwheat and millet processing products and the enzymatic preparation Pentopan BG500 was scientifically substantiated. It was shown that the hydrolytic cleavage of the sterol complex of buckwheat and millet actively occurs according to the regimes which were worked out on model systems and recommended for use. During a comprehensive study, it was determined that the new products are more balanced than analogues in terms of organoleptic indicators, amino acid composition of protein and fatty acid composition of fat, the content of biologically active substances, particularly phytosterols, and their high digestibility and absence of anti-nutritional properties have been proved. The conditions and warranty shelf life of the new products have been established. The prophylactic efficacy of the developed products has been confirmed by biomedical studies. It has been proven that their use does not lead to metabolic disorders. The developed diets, as a food system to reduce cholesterol pressure on the human body, can also be used in catering establishments and at home. Five sets of normative documentation for new products have been developed and approved. A set of measures for the implementation of the proposed technologies in the food industry institutions of Ukraine, as well as the educational process has been implemented. It has been established that profit from sales of products with cholesterol lowering properties will amount to 2.6...20.5 thousand UAH per 1 ton of finished product depending on its type. The economic effect from the production of those new products, calculated by the amount of income to the budget, is determined on the level of 7.3...69.5 thousand UAH for each ton of the new products, depending on their type.