Name
Lisovoy Vyacheslav Vitalievich
Scholastic degree
•
Academic rank
—
Honorary rank
—
Organization, job position
Krasnodar Research Institute of Agricultural Products Storage and Processing
Web site url
—
Articles count: 13
The article provides an analysis of currently known
technologies and methods of production of food
supplements based on vegetable raw materials. It has
been established that a great interest from the
standpoint of macro and micronutrients we have for
nutritional supplements baseв on artichoke. Our
analysis led to the conclusion that, despite the
significant number of developed and implemented
newest technologies, the development of complex
processing of vegetable raw materials to produce
dietary supplements is still relevant. Researches in the
field of enriched and functional bakery and pastry
products are actual and timely, with a special
importance in the manufacture of such products of
food additives, positively affecting the quality of
finished products, and containing a complex of
vitamins, food fibers, macro - and microelements
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