标题：Development of the nanotechnology for wellness products “NatureSuperFood” fruit and vegetable ice-cream sorbets with a record content of biologically active substances
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：6
期号：11
页码：59-68
DOI：10.15587/1729-4061.2018.148071
语种：English
出版社：PC Technology Center
摘要：This paper reports the newly proposed and devised technique and nanotechnology for the wellness products “NatureSuperFood” ‒ fruit and vegetable ice cream – sorbets ‒ that make it possible to obtain a product with unique features. The new types of sorbets are in the nanodimensional form and are distinguished by a high content of natural biologicallyactive substances from fruits and vegetables (βcarotene, chlorophyll, phenolic compounds, anthocyanins, ascorbic acid, etc.). In addition, there are characterized by the high content of soluble pectic substances, which act in the sorbets as natural thickeners and stabilizers. That provides for a possibility to eliminate the need to use synthetic additives.Nanotechnologies of the wellness products “NatureSuperFood” ‒ fruit and vegetable ice cream ‒ are based on the application of the cryogenic “shock” freezing and the finelyground fruits and vegetables as an innovative method for structure formation and obtaining sorbets with a record content of BAS. A combined effect of the specified factors leads to the activation and extraction of hidden BAS from fruits and vegetables into free form, as well as the transformation of pectin from the inactive form to the active form. A special feature of the sorbet production technologies is the use of natural ingredients only (fruits, berries, vegetables), as well as the absence of artificial food additives (stabilizers, thickeners, emulsifiers, synthetic dyes, etc.). The technologies make it possible to not only retain vitamins and other BAS from original raw materials in sorbets, but to extract from raw materials the hidden, inactive, bound with biopolymers and minerals in nanocomplexes, forms of BAS into the free, easily digestible nanoform. Mass fraction of BAS in sorbets is 2.5…3.5 times larger than that in fresh fruits and vegetables. In addition, the technologies make it possible to more efficiently (by 3.0...5.0 times larger than in fresh raw materials) extract and transform into a soluble form (by 70 %) those pectin substances that are in the inactive hidden form in fruits and vegetables.The developed nanotechnologies and formulations of wellness products “NatureSuperFood” include 3 types of sorbets made from chlorophyllcontaining, carotenecontaining, and anthocyanincontaining fruits, berries, and vegetables. Natural raw materials act as a “fiveinone” in the manufacture of sorbets: a source of BAS, a thickener, a structureforming agent, coloring, and flavoring. The new types of sorbets are in the nanodimensional form; they outperform known analogs in terms of BAS content. The technological production modes of icecreamsorbets were tested at the bench semiindustrial equipment
