Development of technological solutions for creating nutritional support for the body
Priority directions in developing biomedicine and nutrition are aimed at improving nutrition through the creation of combined food products with the optimal content of essential substances. Foods with a high concentration of nutrients and low moisture content should act as nutritional support in pre...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | Russian |
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Murmansk State Technical University
2022-09-01
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| Series: | Vestnik MGTU |
| Subjects: | |
| Online Access: | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2143 |
| _version_ | 1797997416893382656 |
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| author | Simakova I. V. Strizhevskaya V. N. Nosacheva N. P. Bolotova N. V. Larina M. V. Romanova O. V. |
| author_facet | Simakova I. V. Strizhevskaya V. N. Nosacheva N. P. Bolotova N. V. Larina M. V. Romanova O. V. |
| author_sort | Simakova I. V. |
| collection | DOAJ |
| description | Priority directions in developing biomedicine and nutrition are aimed at improving nutrition through the creation of combined food products with the optimal content of essential substances. Foods with a high concentration of nutrients and low moisture content should act as nutritional support in preventive medicine. In the process of research, technological solutions have been developed that preserve the native potential of vegetables and fruits, providing the maximum concentration of substances to create nutritional support for the human body in various conditions. The safety of food components labile in the technological process (chlorophyll, quercetin flavonol and the total amount of phenolic compounds) has been studied on the example of vegetable biscuits (in the initial raw material composition and in the finished product). The studies have been carried out by reverse-phase high-performance liquid chromatography on a Dionex Ultimate 3000 chromatograph (Thermo Scientific, USA). The selected dehydration method meets the requirements for the preservation of biologically active substances and allows one to control the rate of dehydration, minimize the loss of active components and ensure the invariance of the native properties of the raw material (preservation of the structure of the cell membrane inherent in the organoleptic characteristics of the raw material), structural and mechanical characteristics of the product acceptable to the consumer. |
| first_indexed | 2024-04-11T10:31:25Z |
| format | Article |
| id | doaj.art-8f89353ac8194468a5dd2daa9d96ae64 |
| institution | Directory Open Access Journal |
| issn | 1560-9278 1997-4736 |
| language | Russian |
| last_indexed | 2024-04-11T10:31:25Z |
| publishDate | 2022-09-01 |
| publisher | Murmansk State Technical University |
| record_format | Article |
| series | Vestnik MGTU |
| spelling | doaj.art-8f89353ac8194468a5dd2daa9d96ae642022-12-22T04:29:24ZrusMurmansk State Technical UniversityVestnik MGTU1560-92781997-47362022-09-0125323924710.21443/1560-9278-2022-25-3-239-247Development of technological solutions for creating nutritional support for the bodySimakova I. V. 0https://orcid.org/0000-0003-0998-8396Strizhevskaya V. N. 1https://orcid.org/0000-0001-9914-6576Nosacheva N. P. 2Bolotova N. V. 3Larina M. V. 4https://orcid.org/0000-0003-4188-7480Romanova O. V. 5https://orcid.org/0000-0001-8014-2487Saratov State Agrarian University named after N. I. VavilovSaratov State Agrarian University named after N. I. VavilovSaratov State Agrarian University named after N. I. VavilovSaratov State Medical University named after V. I. Razumovsky of the Ministry of Health of RussiaSaratov State Agrarian University named after N. I. VavilovSaratov State Agrarian University named after N. I. VavilovPriority directions in developing biomedicine and nutrition are aimed at improving nutrition through the creation of combined food products with the optimal content of essential substances. Foods with a high concentration of nutrients and low moisture content should act as nutritional support in preventive medicine. In the process of research, technological solutions have been developed that preserve the native potential of vegetables and fruits, providing the maximum concentration of substances to create nutritional support for the human body in various conditions. The safety of food components labile in the technological process (chlorophyll, quercetin flavonol and the total amount of phenolic compounds) has been studied on the example of vegetable biscuits (in the initial raw material composition and in the finished product). The studies have been carried out by reverse-phase high-performance liquid chromatography on a Dionex Ultimate 3000 chromatograph (Thermo Scientific, USA). The selected dehydration method meets the requirements for the preservation of biologically active substances and allows one to control the rate of dehydration, minimize the loss of active components and ensure the invariance of the native properties of the raw material (preservation of the structure of the cell membrane inherent in the organoleptic characteristics of the raw material), structural and mechanical characteristics of the product acceptable to the consumer.http://vestnik.mstu.edu.ru/show-eng.shtml?art=2143flavonoidspreservation of minor componentsnutritional statusфлавоноидысохранение минорных компонентовнутритивный статус |
| spellingShingle | Simakova I. V. Strizhevskaya V. N. Nosacheva N. P. Bolotova N. V. Larina M. V. Romanova O. V. Development of technological solutions for creating nutritional support for the body Vestnik MGTU flavonoids preservation of minor components nutritional status флавоноиды сохранение минорных компонентов нутритивный статус |
| title | Development of technological solutions for creating nutritional support for the body |
| title_full | Development of technological solutions for creating nutritional support for the body |
| title_fullStr | Development of technological solutions for creating nutritional support for the body |
| title_full_unstemmed | Development of technological solutions for creating nutritional support for the body |
| title_short | Development of technological solutions for creating nutritional support for the body |
| title_sort | development of technological solutions for creating nutritional support for the body |
| topic | flavonoids preservation of minor components nutritional status флавоноиды сохранение минорных компонентов нутритивный статус |
| url | http://vestnik.mstu.edu.ru/show-eng.shtml?art=2143 |
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