Physical factors relevant for efficient Hawthorn fruit extraction
Today, the healthy nutrition market is one of the most promising market niches; modern consumers increasingly claim fortified products for their diets. One of the ways to increase the biological and physiological value of products is their enrichment with extracts of plant origin. The aim of the wor...
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| Format: | Article |
| Language: | English |
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HACCP Consulting
2019-08-01
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| Series: | Potravinarstvo |
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| Online Access: | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1141 |
| _version_ | 1819043771714633728 |
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| author | Ivan Fiodorovich Gorlov Olga Vyacheslavovna Drucker Vera Vasilievna Kryuchkova Marina Ivanovna Slozhenkina Natalya Ivanovna Mosolova Olga Andreevna Knyazhechenko |
| author_facet | Ivan Fiodorovich Gorlov Olga Vyacheslavovna Drucker Vera Vasilievna Kryuchkova Marina Ivanovna Slozhenkina Natalya Ivanovna Mosolova Olga Andreevna Knyazhechenko |
| author_sort | Ivan Fiodorovich Gorlov |
| collection | DOAJ |
| description | Today, the healthy nutrition market is one of the most promising market niches; modern consumers increasingly claim fortified products for their diets. One of the ways to increase the biological and physiological value of products is their enrichment with extracts of plant origin. The aim of the work was to study the influence of various factors on the process of hawthorn fruit extraction and determine the optimal parameters of the technological process. The study objects were hawthorn fruit extracts produced by the statistical method of maceration (with stirring). In the extracts obtained, there were determined the quantitative content of tannins and pectin substances, dietary fiber and vitamins. Currently, the global health and wellness food market is steadily growing due to changes in consumer behaviour patterns and developing of healthy self-consciousness. The studies conducted by the authors have shown that extracting of plant materials and the efficiency of biologically active substances extraction are influenced by the following factors: the extractant pH, grinding type and size of raw materials and process parameters. The optimal technological regimes have been established. They are the extraction temperature of 60 °C and extraction time of 30 minutes. The appropriate grinding size of dry hawthorn fruit has been determined to be up to 2.8 mm of a particle. In case of milk being an extractant, a high extraction dynamic of pectic substances and dietary fibers was observed. So, the hawthorn milk extract has been revealed to have higher organoleptic characteristics. |
| first_indexed | 2024-12-21T10:02:05Z |
| format | Article |
| id | doaj.art-3c90121865e7494eaef60e078dd6b8e4 |
| institution | Directory Open Access Journal |
| issn | 1337-0960 |
| language | English |
| last_indexed | 2024-12-21T10:02:05Z |
| publishDate | 2019-08-01 |
| publisher | HACCP Consulting |
| record_format | Article |
| series | Potravinarstvo |
| spelling | doaj.art-3c90121865e7494eaef60e078dd6b8e42022-12-21T19:07:55ZengHACCP ConsultingPotravinarstvo1337-09602019-08-0113165165710.5219/1141841Physical factors relevant for efficient Hawthorn fruit extractionIvan Fiodorovich Gorlov0https://orcid.org/0000-0002-8683-8159Olga Vyacheslavovna Drucker1Vera Vasilievna Kryuchkova2https://orcid.org/0000-0003-2058-2370Marina Ivanovna Slozhenkina3https://orcid.org/0000-0001-9542-5893Natalya Ivanovna Mosolova4Olga Andreevna Knyazhechenko5https://orcid.org/0000-0003-1508-2179Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str., 6, Volgograd, 400131 Russia; Volgograd State Technical University, Lenin Avenue, 28, 400050 Volgograd, Russia, Tel: +78442391048Don State Agrarian University, Kryvoshlukova, 26, p. Persyanovsky, Rostov-on-Don, Russia, Tel: +79882509672Don State Agrarian University, Kryvoshlukova, 26, p. Persyanovsky, Rostov-on-Don, Russia, Tel: +79882509672Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str., 6, Volgograd, 400131 Russia; Volgograd State Technical University, Lenin Avenue, 28, 400050 Volgograd, Russia, Tel: +79047729999Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str., 6, Volgograd, 400131 Russia, Tel.: +79033735182Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Rokossovsky Str., 6, Volgograd, 400131 Russia; Volgograd State Technical University, Lenin Avenue, 28, 400050 Volgograd, Russia, Tel: +78442391048, +79616696630Today, the healthy nutrition market is one of the most promising market niches; modern consumers increasingly claim fortified products for their diets. One of the ways to increase the biological and physiological value of products is their enrichment with extracts of plant origin. The aim of the work was to study the influence of various factors on the process of hawthorn fruit extraction and determine the optimal parameters of the technological process. The study objects were hawthorn fruit extracts produced by the statistical method of maceration (with stirring). In the extracts obtained, there were determined the quantitative content of tannins and pectin substances, dietary fiber and vitamins. Currently, the global health and wellness food market is steadily growing due to changes in consumer behaviour patterns and developing of healthy self-consciousness. The studies conducted by the authors have shown that extracting of plant materials and the efficiency of biologically active substances extraction are influenced by the following factors: the extractant pH, grinding type and size of raw materials and process parameters. The optimal technological regimes have been established. They are the extraction temperature of 60 °C and extraction time of 30 minutes. The appropriate grinding size of dry hawthorn fruit has been determined to be up to 2.8 mm of a particle. In case of milk being an extractant, a high extraction dynamic of pectic substances and dietary fibers was observed. So, the hawthorn milk extract has been revealed to have higher organoleptic characteristics.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1141dietary fiberextractionfermented milk producthawthom fruitpectic substancestannins |
| spellingShingle | Ivan Fiodorovich Gorlov Olga Vyacheslavovna Drucker Vera Vasilievna Kryuchkova Marina Ivanovna Slozhenkina Natalya Ivanovna Mosolova Olga Andreevna Knyazhechenko Physical factors relevant for efficient Hawthorn fruit extraction Potravinarstvo dietary fiber extraction fermented milk product hawthom fruit pectic substances tannins |
| title | Physical factors relevant for efficient Hawthorn fruit extraction |
| title_full | Physical factors relevant for efficient Hawthorn fruit extraction |
| title_fullStr | Physical factors relevant for efficient Hawthorn fruit extraction |
| title_full_unstemmed | Physical factors relevant for efficient Hawthorn fruit extraction |
| title_short | Physical factors relevant for efficient Hawthorn fruit extraction |
| title_sort | physical factors relevant for efficient hawthorn fruit extraction |
| topic | dietary fiber extraction fermented milk product hawthom fruit pectic substances tannins |
| url | https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1141 |
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