标题：Investigation of cryomechanochemistry processes in the development of nanotechnologies of supplements prepared from chlorofill containing vegetables and discovery of hidden chlorophyll forms
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：2019
卷号：6
期号：11
页码：57-65
DOI：10.15587/1729-4061.2019.185215
语种：English
出版社：PC Technology Center
摘要：Processes of cryomechanochemistry in development of food nanotechnologies of supplements as frozen pastes in the nano-dimensional form prepared from chlorophyll-containing vegetables (CCV) such as spinach, celery and parsley were studied. The nanotechnologies are based on the use of an innovative complex action of cryogenic "shock" freezing and low-temperature fine-dispersed grinding accompanied by the processes of cryomechanodestruction and cryomechanochemistry. The developed nanotechnologies make it possible not only to preserve a and b chlorophyll, β-carotene and other BAS contained in raw materials but also to more fully extract hidden inactive and bound biopolymers (protein, polysaccharides) of the BAS forms in a readily digestible form. The bound inactive forms of chlorophyll and other BAS in CCV found in processing by means of cryotechnology to obtain health improving products (frozen cryopastes in a nanoscale form) were revealed. It has been found that CCV contain 3.0…3.5 times more chlorophyll and other BAS in a bound form than can be extracted from fresh chlorophyll-containing vegetables. It was shown that weight fraction of BAS in cryopastes prepared from CCV is 2.5…3.5 times higher than in fresh vegetables. The mechanism of these growth processes was revealed.It was established that activity of oxidizing enzymes (peroxidase and polyphenol oxidase) in rapidly cryo-frozen CCV depends on the final product freezing point. Freezing to the temperature of –35…–40 °C in the middle of the product results in a complete inactivation of oxidizing enzymes whereas freezing to –18 °C leads to a 1.4…1.5-time increase in enzyme activity as in the case of enzyme activation under the action of heat treatment of raw materials at +35 °C. Mechanisms of the processes of cryomechanochemistry associated with mechanocracking and complete inactivation of oxidizing enzymes were disclosed.The developed cryopastes from CCV have no counterparts and are the source of a unique complex of BAS (a and b chlorophylls, β-carotene, L-ascorbic acid, phenolic compounds, etc.). Using the cryopastes obtained, a green line of health improving products was developed where CCV supplements act as natural dyes, thickeners, or texture stabilizers.
关键词：cryo-mechanochemistry;cryogenic "shock" freezing;chlorophyll-containing vegetables;chlorophyll;health improving products;hidden forms of BAS
