Name
Victorova Elena Pavlovna
Scholastic degree
•
Academic rank
professor
Honorary rank
—
Organization, job position
Krasnodar Research Institute of Agricultural Products Storage and Processing
Web site url
—
Articles count: 21
The article provides an overview of Express-methods
of quality evaluation and identification of lipidcontaining
plant raw materials (oil seeds) and its
processed products (oil cakes, oilseed meals, vegetable
oils, lecithins) using pulse method of nuclear magnetic
resonance. Development of express methods of quality
evaluation and identification of lipid-containing plant
raw materials and products of its processing is a
priority, as these methods are environmentally safe and
also allow us to regulate technological conditions of
refining processes, are characterized by low error of
determination, i.e., high precision, and, in some cases,
it is only possible to use because of its non-destructive
effects on the analyzed sample. Currently, we can
distinguish the following main directions of quality
evaluation and identification of lipid-containing plant
raw materials and products of its processing on the
basis of the pulse method of nuclear magnetic
resonance: assessment of quality and identification of
oilseeds (sunflower, canola, flax, soybeans);
evaluation of quality of products of processing of oil raw materials (cake and meal); the quality evaluation
and identification of vegetable oils; assessment of the
quality of the lecithins obtained from vegetable oils.
The methods of quality evaluation and identification of
lipid-containing plant raw materials and its products
are patented and have several advantages: short time (5
minutes) spent on the implementation of the single
analysis; eliminates the use of toxic chemicals; does
not require special training of laboratory personnel;
non-destructive character, which is especially
important for oilseeds from the point of view of
breeding work. On the basis of the conducted survey
we can conclude that the pulse method of nuclear
magnetic resonance has found wide application for
assessment of quality and identification of lipidcontaining
plant raw materials and products of its
processing, through rapid capabilities, high accuracy
and ease of analysis
The article presents data, on the basis of which we
have concluded that the oil and phospholipids
contained in soy lecithins, the degree of unsaturation
of fatty acids differ significantly from oil and
phospholipids contained in sunflower lecithins, with
differences in the degree of unsaturation of fatty acids
of oil and phospholipids contained in sunflower and
soy lecithins, leads to differences in the content of
resonating protons, and, consequently, the level of
amplitude values of NMR signals of protons of the
investigated lecithins. It is established that the values
of the amplitudes of the NMR signals of protons of
each of the four components of sunflower lecithins
differ from the values of the amplitudes of the NMR
signals of protons the component of soy lecithins,
which confirms the differences in the composition and
content of fatty acids lecithins studied. Considering
quantitative characteristic of mass fraction of
substances insoluble in acetone, i.e. phospholipids, is
the sum of the amplitudes of the NMR signals of
protons of the third (A3) and fourth (A4) component,
was built the graphical dependence of the mass
fraction of substances insoluble in acetone, from the
value of (A3+A4)/ASIS, % which is described by the equation (correlation coefficient R2
=0,9911) of the
following form: y=0,8177x +2.52. Based on these
data, we have developed a rapid method of
determining the mass fraction of substances insoluble
in acetone, soy lecithin, eliminating the use of toxic
organic solvents, is environmentally safe, which is
protected by RF patent for the invention
Technologies of fruits storing known at the present
time, solving actual problems – slowing down
biochemical processes, inhibiting ethylene synthesis,
do not provide fully the preservation of quality of
fruits due to not taking into consideration the
peculiarities of microflora of fruits and
microbiological processes, taking place during storage.
Purpose of the research: investigation of influence of
complex treatment of fruits with electromagnetic fields
of extremely low frequency (ELF EMF) and the biopreparation
“Vitaplan” on changing of losses of
biologically active substances in the process of longterm
storage. Objects of the research: apples of the
Idared variety and pears of the Conference variety,
regionalized in the Krasnodar region. Mass shares of
the vitamin C and P-active substances were measured in the process of storing. ELF EMF treatment was
conducted on an experimental installation. Fruits were
exposed to the action of electromagnetic fields with
specified parameters. Complex treatment of fruits
(apples and pears) with ELF EMF and the biopreparation
“Vitaplan” before dispatching for storage
allows preserving the biologically active substances –
the vitamin C and P-active substances – to the
maximum degree. Synergetic effect, appearing due to
the complex action of electromagnetic field and the
bio-preparation, allows decreasing the processing time
in the electromagnetic field
The article provides experimental data, which help to
substantiate the effectiveness and feasibility of
application of plant resources, produced by the rubbing
of the pears in the production process of puree as raw
material for the production of secondary food additive.
For the first time, with the use of pulsed NMR it is
established that processing of secondary resources of
pears processing in UHF EMF influence on the
redistribution of bound and free moisture, i.e., the
maximum transition was for linked moisture to free
moisture, noted in the processing of secondary
resources in UHF EMF with the rate of heating
(increase in temperature) 0,4 °С/s to a temperature of
60 °С. It is established that such processing of
secondary resources of processing of pears allows to
increase the average speed of the subsequent IR-drying
and reduce the time IR drying in 2 times in comparison
with IR-drying of control sample (without
pretreatment in UHF EMF). Pre-treatment of
secondary resources of processing of pears to UHF
EMF for the identified modes allows for their
subsequent IR-drying to reduce the loss of vitamin C,
23.9% and P-active substances – by 20.6% compared
with the control sample. We have developed technological modes of production of food additives
from secondary resources of processing of pears,
providing maximum preservation in its composition of
thermolabile biologically active substances – vitamin
C and P-active substances. On the basis of these
studies, there was developed a set of technical
documentation, including TU 10.39.25-423-
040801346-2016 "Food additive. Pear Powder" and a
technological instruction for the production of food
additives
The article presents the results of the patent
research in the field of modern production
technologies of Inulin from plant material. It has
been established that the differences of the currently
known methods of production of inulin are
concluded in selecting raw materials pretreatment
inulin-containing modes type extractant and
extraction methods, methods of purification
inulincontaining extract and methods for producing
the final product. A significant amount of Inulin
production methods is based on use of freshly
feedstock. A number of methods have been
patented involving the extraction Inulin from plant
raw materials previously stabilized by drying. In
most of the methods, inulin extraction is carried out
at elevated temperatures with water or aqueous salt
solutions. Several technologies involve extraction
with organic solvents at low temperatures. Have
been patented several processes in which the
extraction is replaced by a separation process using
inulincontaining juice and physical and mechanical
methods. Some of the known processes provide for
the extraction process to further operations, such as
blanching vegetable raw materials, sonication,
vibration impact, processing enzymes. The most
promising direction to improve manufacturing
technology of inulin from fresh plant raw materials
is to conduct research on the use of electromagnetic
fields at microwave frequencies, the inactivating effects of which on enzyme systems is an
established fact that, in turn, would eliminate the
use of chemical agents for inactivation of oxidative
enzymes. In addition, considering that more
effective are the methods for the preparation of
inulin from freshly harvested plant material, are
relevant researches on development of innovative
technologies to prepare it for storage and its
storage, which will provide inhibition of unwanted
biochemical and microbiological processes that
occur during storage and lead to a loss of inulin
The article lists the characteristic and scrutinizes features
of modern topinambur varieties. Data, characterizing
acres in crops and crop yield abroad and in Russian
Federation, are analyzed. Classification traits of
topinambur varieties, included in the state register of
selection achievements, are studied. Data on crop yield,
duration of vegetative period, composition of carbohydrate
complex, content of vitamins, macro- and microelements
are systematized. The article studies most
popular foreign topinambur varieties. The carried out
analysis of scientific sources on agrobiological properties
and chemical composition of topinambur varieties
allowed choosing varieties, which are the most promising
for industrial processing
Based on the complex of studies carried out, the
formulation of wafers (wafer sheets) enriched with
food additives "Powder from the tubers of Jerusalem
artichoke" and skimmed sunflower lecithin was
developed, as well as the formulation of fat filling
enriched with a complex of food additives "Powder
from tubers of Jerusalem artichoke", "Powder from
hips" And low-fat sunflower lecithin. A recipe was
developed and an assessment of the organoleptic and
physicochemical parameters of enriched waffles with a
filling was made. The storage period, ensuring safety
and maximum preservation of consumer properties,
was established. The study of the nutritional value of
the developed waffles with filling allowed to establish
that in comparison with the control sample they
contain inulin and vitamin C, while the degree of
satisfaction of the daily demand for these nutrients
with consumption of 100 g of the developed product is
16.46 and 24.65% respectively. In addition, the
developed products, in comparison with the control
sample, are characterized by an increased content of
dietary fiber, potassium, magnesium, phosphorus, iron,
vitamins B1, B2 and B6
The article analyzes the proprietary methods of
processing of vegetable raw materials and secondary
resources with the use of electromagnetic fields (EMF
SHF). Analysis of the database of Rospatent World
Intellectual Property Organization led to the conclusion
that EMF SHF used in the processing of vegetable raw
materials in the following processes: drying, reduction
of microbial contamination (decontamination), juice
production and extraction. It is established that the
application of EMF SHF is the most effective in
preparation for drying a plant raw material and not
directly at the stage of drying, thus reducing the loss of
heat-labile active compound in the drying process, and
therefore obtain a finished product of higher quality
and nutritional value. The patented methods of
extraction of vegetable raw materials extraction process
performed that extracting directly EMF SHF does not
allow pre-hold inactivate enzymes contained in the raw
material and lead to undesirable oxidative and
hydrolytic processes, and hence a decrease in the yield
of extractable substances in the extract and the
deterioration of its quality . Therefore, as in the case of
drying plant material, EMF SHF can be more
effectively used in preparation for an extraction
process. Based on the analysis, it was concluded that
the relevance of developments in the field of
technologies of processing of vegetable raw materials and secondary resources using EMF SHF at the stage
of their preparation for such basic processes - drying,
extraction, etc.
The article presents results of research of quality,
safety and content of biologically active substances of
food red beet roots of Bordo 237 variety, grown in the
Krasnodar region in 2014. On the basis of the research
carried out it was established, that there are
carbohydrates, proteins, organic acids and mineral
substances in the food red beet roots of Bordo 237
variety. Food red beet roots are a source of dietary
fibers (pectin, protopectin, hemicelluloses and
cellulose), possessing antitoxic, antioxidant, radiation
protective, cholesterol-lowering and lipid correcting
qualities, and also a source of vitamins C, B9 (folic
acid) and P-active substances, possessing antioxidant
properties. Due to high content in food red beet of a
complex of microelements – iron, zinc, manganese and
copper, and a complex of macro elements – potassium
and magnesium, it can be recommended for
prophylaxis and treatment of hypertension,
atherosclerosis and other diseases of heart and vascular
system, and for prophylaxis of iron-deficiency anemia.
Thus, the research of quality, safety and content of
biologically active substances showed that food red
beet roots of Bordo 237 variety are a high quality component ingredient for creation of food products of
specialized and functional purpose
The article presents a comparative assessment and
peculiarities of nuclear magnetic relaxation
characteristics of rapeseed and sunflower lecithin. It
was established, that lecithin’s nuclear magnetic
relaxation characteristics, namely, protons’ spin-spin
relaxation time and amplitudes of nuclear magnetic
relaxation signals of lecithin components, depend on
content of oil’s fat acids and phospholipids, contained
in the lecithin. Comparative assessment of protons’
spin-spin relaxation time of rapeseed and sunflower
lecithin components showed, that for their
identification protons’ spin-spin relaxation time of the
lecithin’ first component at 40°C and 60°C
temperature, when differences in values of protons’
spin-spin relaxation time of the sunflower and
rapeseed lecithin’ first component are most obvious,
should be used as an analytical parameter.
Comparative assessment of amplitudes of proton’s
NMR signals of sunflower and rapeseed lecithin
components showed, that relations, established earlier
for sunflower lecithin between mass share of
phospholipids (substances insoluble in acetone) and
the sum of amplitudes of proton’s NMR signals of the
third and fourth components, cannot be applied to
rapeseed lecithin; that is for the development of an
express method for determination of mass share of
substances insoluble in acetone (phospholipids) in
rapeseed lecithin, it is necessary to carry out additional
research with the purpose of clarifying the mentioned
relations