THE DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHY ICE-CREAM-SORBET OF FRUITS AND VEGETABLES WITH A RECORD BAS CONTENT

The aim of the work is to develop a new type of producing healthy fruit-vegetable ice-cream-sorbet with the record BAS content using fresh vegetables and fruits as raw materials (especially, berries: blackberry, cherry, apricots, sea buckthorn, fruits – apples, lemons with zest, vegetables – spinach, olives, pumpkin) and innovative technological methods, such as cryogenic “shock freezing” and low temperature comminution. There was offered and developed a new way of preparing healthy fruit-vegetable ice-cream-sorbet, based on using cryogenic “shock” freezing and fine-dyspersated comminution of vegetables and fruits as an innovative method of structure creation and getting sorbets with the record BAS content. The complex effect of these methods results in activation and extraction of hidden BAS from fruits and vegetables in the free form, and also in pectin transformation from the inactive form into the active one. A peculiarity of producing sorbets is the use of only natural ingredients (fruits, berries, vegetables) and also the absence of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on). The new method allows to preserve vitamins and other BAS of initial raw materials completely in sorbets. At the same time it gives a possibility to extract from raw materials hidden inactive BAS forms, bound in nanocomplexes with biopolymers and mineral substances, into the free, easily-assimilated nanoform. Reports on research projects (2018), «EUREKA: Life Sciences» Number 6


Introduction
Among healthy products of fruits, berries vegetables, an important place is occupied by sorbets that are one of ice-cream types, popular among the population of different world countries [1][2][3].Sorbets are traditionally produced of fresh fruit-vegetable raw materials and also puree, juices without using milk [1][2][3].A shortcoming at producing sorbets is the use of artificial food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and so on) [4][5][6].Freezing and storage of sorbets take place at -18 °С.This method allows to get high-quality sorbets, which storage term is 10 months [6,7].But the essential amount of BAS (20-50 %) is lost at defrost and storage.That is why a shortcoming of sorbets is a low content of vitamins and other BAS ad also the presence of artificial components, negatively influencing the human organism.So, international practice in the last 10 years changed requirements to ice-cream of both consumers and companies that produce and realize it.The main requirement to ice-cream is the maximal naturalness and also the presence of components, favoring health strengthening, in its composition [8,9].
It is known, that one of prospective directions of processing fruits, berries, vegetables and other products is cryogenic processing of raw materials using cryogenic "shock" freezing and cryogenic comminution [10].This method provides the highest degree of preserving vitamins and other BAS [11].It was established, that the higher speed of freezing vegetable products, the better vitamins and other BAS are preserved, and also the less losses of cellular juice at freezing and keeping the structure are [12].
But in Ukraine the cryogenic method didn't find the proper use for today.Cryogenic technologies are not developed, and biochemical, physical-chemical processes at freezing fruits, berries vegetables and at producing sorbets without using food admixtues, synthetic coloring agents and aromatizers are not studied.Results of fundamental and applied studies of the influence of cryogenic "shock" freezing and low-temperature fine-dyspersated comminution of fruits, berries and vegetables, obtained in Kharkiv state university of food and trade are an exclusion [12][13][14].
So, the aim of this work is to develop a new method of producing healthy fruit-vegetable ice-cream-sorbets with the record BAS content, using fresh vegetables and fruits as raw materials and innovative technological methods, such as cryogenic "shock freezing" and low temperature comminution.It allows to get sorbets of the healthy effect with the record content of biologically active substances without using different artificial food admixtures.

Food Science and Technology
For attaining this aim, the complex influence of cryodestruction and mechanoactivation on raw materials at fine-dyspersated comminution was used as an innovation at producing fruit-vegetable ice-cream-sorbet using the modern equipment for cryogenic "shock" freezing and fine-dyspersated comminution for activation and extraction of hidden Bas forms in the free easily-assimilated one [3].
Specialists of the department of technologies of processing fruits vegetables and milk of Kharkiv state university of food and trade (Ukraine) together with co-workers of Putyvl agrarian college (Ukraine) developed a new way of producing fruit-vegetable healthy nanosorbets of chlorophyll-containing, carotene-containing and anthocyan-containing vegetable raw materials using the method of deep cryogenic processing of vegetable raw materials, offered by the authors.
The experimental studies were conducted at Kharkiv state university of food and trade (KSUFT, Ukraine) at the department of technologies of processing fruits, vegetables and milk, in the experimental-research laboratory of "Innovative cryo-and nanotechnologies of vegetable supplements and healthy products" using the modern equipment (cryogenic fast-freezing apparatus, comminutor «Robot Coupe» (France), Low-temperature comminutor-activator «SIRMAN» (Italy)) for cryogenic "shock" freezing and fine-dyspersated comminution.The model studies of the influence of cryogenic "shock" freezing were conducted in the fast-freezing experimental apparatus using the gas-like nitrogen as a cooling agent and inert liquid medium [13,14].The apparatus is intended for freezing products with a solid surface and liquid products, placed in a special package.The fast-freezing apparatus allows to vary a temperature within a freezing chamber within the diaposon from -5 °С to -100 °С.
The work was realized the modern original equipment from the department of KSUFT for cryogenic freezing -program cryogenic "shock" freezer with liquid nitrogen as a cooling agent and liquid medium.At that the temperature in the freezing chamber was from -60 °С to -100 °С.Fruits, vegetables, berries were frozen with different high speeds to different temperatures in еру product.
The use of this equipment allows to model technological processes for revealing methods of the maximal preservation of BAS and biopolymers of the vegetable raw materials.The obtained research results were used at developing nanotechnologies of producing new types of supplements and products of fruits, berries and vegetables, which quality by the BAS content exceeds the quality of the initial raw materials and one of products and supplements -analogues.

1. Experimental procedures
The quality by the content of main BAS (low-molecular phenol compounds, polyphenols, L-ascorbic acid, anthocyans, β-carotene, chlorophylls a and b, pectin, including soluble organic Food Science and Technology acids, protein) was determined in fresh and frozen vegetables and fruits (blackberry, cherry, apples, lemons with zest, apricots, sea buckthorn, spinach, olives, pumpkin) and new nonosorbets of the fruit-vegetable raw materials.
The control of biologically active substances (BAS) was determined by the following methods: -Low-molecular phenol compounds (by rutin and chlorogenic acid separately), determined by the colorimetric method of Folin-Denis in recalculation by chlorogenic acid.
-Tanning substances (by tannin), determined by the titrometric method in recalculation by tannin.This method is based on an ability of tanning substances to oxidize in presence of an indigo carmine indicator.
-L-ascorbic acid, determined by the method of visual and potentiometric titration by the solution of 2,6-dichlorophenolindophenolate Na.
-β-carotene, controlled by the colorimetric method of Mouri after extracting carotene from the product by an organic dissolvent and cleaning it from accompanied color substances using column chromatography.
-Anthocyans, determined by the colorimetric method, based on determining the mass concentration of color substances in coloring agents by comparing the coloration intensity of the control solution, prepared of Cobalt sulphate and the studied solution.
-Chlorophylls a and b, determined by the spectrophotomeric method in acetone extracts of experimental samples.The method is based on the difference of maximums in spectrums of chlorophyll absorption in the red zone.
-Pectin, the method is based on hydrolysis of pectin substances and precipitation of polygalacturonic acid as cellulose calcium pectate.
-Organic acids, the method is in removing free acids with water steam and further titration by alkaline.For transforming salts in free acids, orthophosphate acid is used.The amount of titrated volatile acids is recalculated for acetic acid.
-Protein, determine by the nitrogen-metric method (Kjeldahl) method, based on determining the amount of protein nitrogen, formed at destructing amino acids, included in the protein composition.

Results
The authors in this work offered to use cryogenic "shock" freezing and low-temperature fine-dyspersated comminution as a innovation at developing the new way of producing healthy nanoproducts «NatureSuperFood» (at the stage of introduction in production) -fruit-vegetable ice-creamsorbets of fruits, berries, vegetables.It gave a possibility to get new types of ice-cream-sorbets in the nanosize form with the record BAS content (2…3,5 times more than in the initial raw materials) and to exclude a necessity of using food supplements, traditionally included to the composition of sorbets.
There was offered and developed the new method of getting healthy products -fruit-vegetable ice-cream-sorbets of fruits, vegetables, berries -that allows to get products «NatureSuperFood» with unique characteristics.New types of products are in the easily-assimilated nanosize form and are remarkeable for the high content of natural biologically active substances (L -ascorbic acid, β-carotene, chlorophylls a and b, phenol compounds, anthocyans, aromatic substances and other).The new method and nanotechnologies of producing sorbets differ from traditional ones by using cryogenic "shock" freezing and fine-dyspersated comminution as an innovation, which complex effect results in activation and extraction of hidden BAS from raw materials in the free form.The model experiments demonstrated that the new way and technologies result in transformation of a stiffener and structure creator of fruit pectin from the inactive form into the active soluble one.The obtained new types of sorbets are prepared by only natural ingredients (fruits, berries, vegetables) and don't contain different food supplements (stabilizers, stiffeners, emulsifiers, synthetic coloring agents and other) in their composition.It was established, that the new method allows not only to preserve vitamins and other BAS of the fresh vegetable raw materials completely, but also gives a possibility to extract hidden inactive forms (bound in nanocomplexes with biopolymers and mineral substances) from them into the free, easily-assimilated form.Thus the mass share of BAS in sorbets is 2,5…3,5 times more that in fresh fruits and vegetables.The effect of BAS increase is observed in all sorbets of different fruits, vegetables and berries in 2,5…3,5 times, depending on a raw material, its architectonics, chemical composition, type (Table 1).At the same time nanotechnologies of sorbets allowed to extract pectin substances that are in the fruit-vegetable raw materials in the inactive hidden form more completely in 3,0…5,0 times and to transform 70 % of pectin substances in the soluble form (Table 1).There were developed the recipes and studied the quality and content of BAS of three types of fruit-vegetable ice-cream of the different colors (green, yellow-green, pink) of chlorophyll-containing, carotene-containing and anthocyan-containing fruits, berries, vegetables.There was developed the wide assortment of healthy products «NatureSuperFood» -fruit-vegetable ice-cream-sorbet -green line, named «Green pleasure», «Green power», «Green pro», yellow-organge line -«Orange lime», «Carotene», «Caroton» and pink line, named «Purple», «Cherry», «Berries».The names of sorbets and sorbets themselves are at the stage of introduction in production.Natural coloring agents-BAS in the green line are chlorophylls of spinach and

Table 1
The influence of cryogenic "shock" freezing and mechanolysis on BAS and pectin at getting one-component nanosorbets of fruits, vegetables, berries (n=3, P≥0,95)