ELABORATION OF THE NEW METHOD OF CONSERVING VOLATILE AROMATIC SUBSTANCES OF SPICY VEGETABLES AT CREATING HEALTHY CRYO-SUPPLEMENTS

Viktoriya Pogarskaya, Raisa Pavlyuk, Oleksander Cherevko, Vadym Pavliuk, Ludmila Radchenko, Ekaterina Dudnyk, Tatyana Kolomiets, Anna Radchenko, Aleksey Pogarskiy

Abstract


The aim of the work is to develop the new method of deep processing of spicy vegetables (ginger root, garlic, celery root, horseradish root) that gives a possibility to fully conserve volatile aromatic substances (ethereal oils, ketones, aldehydes, esters) and other biologically active substances (BAS) – phytocomponents of vegetable raw materials. At the same time this method gives a possibility to extract their hidden forms (bound in nanocomplexes with biopolymers, BAS) in the free soluble active form at receiving healthy semi-products (in puree form) and food products in the freely assimilated – nanosize form.

For attaining this aim, cryogenic “shock” freezing and fine-dyspersated comminution using liquid and gas-like nitrogen with the modern equipment for cryo-processing and fine-dyspersated comminution was used as an innovation.

There was developed the new method of getting healthy supplements and products of spicy vegetables (roots of ginger, celery, horseradish, garlic), cryo-processed using cryogenic liquid of liquid and gas-like nitrogen in the cryogenic fast-freezing apparatus and fine-dyspersately comminuted with the high content of aromatic phytosubstances, especially ethereal oils and other BAS, especially low-molecular phenol compounds, polyphenols, ascorbic acid and prebiotics. The new method of deep processing of spicy vegetables is based on the complex effect of processes of cryo-destruction, mechanodestruction and non-fermentative catalysis on raw materials at fine-dyspersated comminution. It was established, that at cryogenic “shock” freezing there takes place not only complete conservation of vitamins, aromatic substances, but their more complete extraction from the bound hidden form with biopolymers and BAS in the free one (1,7…2,5 times more that extracted from free vegetables). The quality of spicy vegetables 1,7…2,5 exceeds the quality of fresh vegetables and analogues.

The essentially more effect of extracting hidden forms of aromatic substances and other BAS was revealed at low-temperature fine-dyspersated comminution of cryo-processed spicy vegetables. It was demonstrated, that at fine-dyspersated comminution there takes place 1,7…3,2 times more full extraction of hidden forms of low-molecular BAS than in fresh vegetables.

Using new types of fine-dyspersated puree of spicy vegetables, there is developed the line of high-quality products for healthy nutrition with the stable texture and long storage life (juice nanodrinks, sauces-dressings, sauces-deeps, salted fillings for confectionary products, snacks, milk-vegetable products).


Keywords


cryogenic freezing; spicy vegetables; liquid nitrogen; mechanolysis; hidden forms of BAS

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DOI: http://dx.doi.org/10.21303/2504-5695.2018.00670

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Copyright (c) 2018 Viktoriya Pogarskaya, Raisa Pavlyuk, Oleksander Cherevko, Vadym Pavliuk, Ludmila Radchenko, Ekaterina Dudnyk, Tatyana Kolomiets, Anna Radchenko, Aleksey Pogarskiy

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ISSN 2504-5695 (Online), ISSN 2504-5687 (Print)