Scientific Journal of KubSAU

Polythematic online scientific journal
of Kuban State Agrarian University
ISSN 1990-4665
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Name

Kornen Nikolai Nikolaevich

Scholastic degree


Academic rank

Honorary rank

Organization, job position

Krasnodar Research Institute of Agricultural Products Storage and Processing
   

Web site url

Email

kisp@kubannet.ru


Articles count: 7

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125 kb

ANTIOXIDANT ACTIVITY OF FOOD ADDITIVES DERIVED FROM SECONDARY PLANT RESOURCES

abstract 1261702007 issue 126 pp. 109 – 118 28.02.2017 ru 375
The accumulation of free radicals in the human body in excessive quantities is one of the reasons that are known to cause many dangerous diseases and aging. To reduce the negative impact of free radicals to the body is possible through regular consumption of food products enriched with nutritional and dietary supplements containing natural antioxidants such as phenolic compounds, vitamin C, vitamin E and β – carotene. Scientists of federal state budgetary scientific institution "Krasnodar research Institute of storage and processing of agricultural products" have developed a technology for production of food additives from secondary materials generated during the processing of apples and pumpkins. The article presents data characterizing the antioxidant and antiradical activity of food additives derived from secondary plant resources developed and known technology. It is established that the antioxidant activity determined by the amperometric method, and the antioxidant (antiradical) activity, determined by DPPH method, supplements, "Powder apple" and " Powder pumpkin" obtained by the developed technology, is almost 1.5 times higher in comparison with antioxidant and antiradical activity of food additives, obtained by known technologies, because of higher content of antioxidants in the developed supplements. It has been established that the expression of antioxidants and anti-radical activity of food supplements obtained from secondary resources on the developed technologies, can be positioned in a number of (descending): "Powder from the seeds of grapes" → "Apple powder" → " Pumpkin powder"
163 kb

APPLICATION OF EMF SHF IN PROCESSING TECHNOLOGIES FOR VEGETABLE MATERIAL AND SECONDARY RESOURCES

abstract 1181604087 issue 118 pp. 1350 – 1362 29.04.2016 ru 400
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.
162 kb

APPLICATION OF LECITHIN IN BAKERY PRODUCTS MANUFACTURE

abstract 1161602021 issue 116 pp. 285 – 297 29.02.2016 ru 394
The article shows using plant phospholipids (lecithin) in the manufacture of bakery products. The article analyzes the patented ways of using phospholipids products (lecithin) in the production of bakery products in Russia and abroad. Patent search was conducted over the period from 1935 to 2015 on databases of patent offices of the United States, Japan and the European Patent Organisation. Conducted analysis led to the conclusion about the widespread use of phospholipids in bakery products. It was determined that generally there are used lecithins derived from sunflower, soybean and peanut oil, but the lecithins obtained from rapeseed oil production which are significant not only in Russia, but also abroad, are not used. Due to this, there were made conclusions about scientific and practical interest to study effectiveness of lecithin derived from rapeseed oil, to improve the quality, nutritional value and longer preservation of freshness of bakery products
157 kb

COMPARATIVE ASSESSMENT OF NUCLEAR MAGNETIC RELAXATION CHARACTERISTICS OF SUNFLOWER AND RAPESEED LECITHIN

abstract 1131509034 issue 113 pp. 467 – 479 30.11.2015 ru 530
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
188 kb

FOOD AND BIOLOGICALLY ACTIVE ADDITIVES FROM SECONDARY PLANT RESOURCE

abstract 1211607064 issue 121 pp. 1037 – 1053 30.09.2016 ru 260
The article analyzes technologies and production methods of food and biologically active additives from secondary plant resources developed in Russia and abroad. We have studied a classification of secondary resources resulting from the processing of vegetable raw materials. It is found, that the most interesting (in terms of macro and micronutrients) are secondary resources resulting from the processing of fruit, vegetables and grapes, in the manufacturing process of vegetable oil, flour and cereals industry. It is concluded that, despite a significant number of currently developed and implemented technologies, the development of relevant ones provides complex processing of vegetable raw materials, with the release of a wide range of food and dietary supplements, resulting in a number of physiologically and technologically functional properties
142 kb

INNOVATIVE TECHNOLOGY FOR THE PRODUCTION OF FOOD ADDITIVES FROM PUMPKIN PROCESSING SECONDARY RESOURCES

abstract 1211607056 issue 121 pp. 929 – 940 30.09.2016 ru 241
The article presents data characterizing the composition of macro and micronutrients from secondary resources of pumpkin processing – pumpkin pomace. We have found that extracts of pumpkin are valuable raw materials for the production of food additives, as they contain proteins, dietary fiber, including pectin and protopectin, minerals, as well as such biologically active substances as vitamin C, β- carotene and P-active substances using nuclear magnetic relaxation, it is shown that pretreatment of pomace pumpkin in the microwave electromagnetic field of certain parameters before IR drying allows to transfer part of the bound moisture free moisture, that allows to intensify the subsequent process IR drying. We have developed an innovative technology of production of food supplements from pumpkin extracts, which is protected by Russian patent for the invention and having the “know-how” status. The article presents data describing the organoleptic and physical and chemical indicators of quality nutritional supplements, formulated according to the developed technological regimes
152 kb

THE EFFECT OF PLANT FOOD ADDITIVES ON THE PROPERTIES OF WHEAT FLOUR AND DOUGH

abstract 1281704009 issue 128 pp. 154 – 166 28.04.2017 ru 130
The article presents data describing composition of macronutrients and food additives "Apple Powder" and food additive "Pumpkin Powder" obtained from secondary resources processing of apples and pumpkins with innovative technology that ensures their high antioxidant activity. Introduction of the studied food additives in wheat flour provides a boost of its antioxidant activity compared to the control (wheat flour without any additives). We have revealed that the introduction of the studied food additives in wheat flour provides a strengthening effect to the gluten flour, while dietary Supplement Powder called "Apple" has a strengthening effect on the gluten of wheat flour compared with a dietary Supplement called "Pumpkin Powder". We proved a positive impact of food additives on the gas-forming ability of wheat flour and water absorption capacity of dough; at he same time, with the same dosage of additives, water absorption capacity of dough with the introduction of additives of "Pumpkin Powder" is higher than this figure with the introduction of the additives of "Apple Powder", due to the higher content of pectin in the additive "Pumpkin Powder " compared with the additive "Apple Powder", having a high water-holding capacity. We have found that the dough with the introduction of the investigated supplements has the best rheological properties in comparison with control samples. The obtained results allow us to develop evidence-based formulation and technological modes of production of bakery products enriched with antioxidant properties, with the use of food additives called " Apple Powder" and "Pumpkin Powder"
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