期刊名称：Eastern-European Journal of Enterprise Technologies
印刷版ISSN：1729-3774
电子版ISSN：1729-4061
出版年度：2018
卷号：2
期号：11
页码：48-56
DOI：10.15587/1729-4061.2018.127158
语种：English
出版社：PC Technology Center
摘要：The BAS complex was determined in chlorophyll-containing vegetables (broccoli, spinach, Brussels sprouts, green beans). Presence of the BAS complex (chlorophyll, phenolic compounds, L-ascorbic acid, β-carotene) in 100 grams of fresh CCV in a quantity capable of satisfying the daily demand of the human body was established.It was found that in comparison with boiling in conventional equipment, steam thermal treatment of CCV in an automatic steam convection oven proceeds at a more intensive inactivation of oxidative enzymes. It was shown that a complete inactivation of enzymes occurs after 10 minutes of steam thermal treatment of CCV.Health-improving nanoproducts with a high content of chlorophyll were developed. A combined action on the raw materials of the processes of steam thermal treatment and mechanolysis with the use of a new generation of equipment for heat treatment and fine-dispersed shredding was used for the first time. Conditions of steam thermal treatment of CCV were established in which not only preservation of a and b chlorophylls and β-carotene but also thermal destruction and extraction from hidden forms take place. In comparison with fresh CCV, a 1.33...1.4 times larger mass fraction of chlorophyll and a 2-fold increase in β-carotene were observed. The mechanism of this process involves inactivation of oxidative enzymes and thermal destruction of hydrogen and other bonds between hidden forms of chlorophylls in nanocomplexes and proteins and polysaccharides.It has been established that significantly greater effect of extraction of hidden BAS forms occurred when using fine shredding of thermally treated chlorophyll-containing vegetables. Increase in chlorophyll and β-carotene content was 2.0...2.1 and 2.0...3.3 times, respectively, in the case of production of fine-dispersed CCV purees. With the help of the innovations used, it was possible to establish existence of hidden forms of chlorophylls and carotenoids and transform the product into an easily digestible nanoform.It has been shown that quality of fine-dispersed purees prepared from CCV with the use of these innovations exceeds quality of the starting raw material. Based on fine-dispersed CCV purees, a wide range of health-improving food products were developed. The products are in an easily digestible nanosized form. Thick soups, nanodrinks, nanosorbets, dressings sauces have been developed, their quality was studied and a comparison with counterparts made. It has been established that new types of products made from chlorophyll-containing vegetables exceed existing counterparts in the content of the BAS complex (chlorophyll, ascorbic acid, β-carotene, phenolic compounds, etc.). One portion of the product contains from 1/3 to the daily person’s demand of BAS. The BAS content in the obtained nanoproducts can be included to the health-improving products and recommended for immunizing people.
关键词：chlorophyll-containing vegetables;BAS complex;health-improving nanoproducts;steam thermal treatment;mechanolysis;hidden forms of chlorophylls
