DEVELOPMENT OF A NEW METHOD OF STORAGE AND MAXIMUM SEPARATION OF CHLOROPHILS FROM CHLOROPHYLCONTAINING VEGETABLES AT RECEPTION OF HEALTHFULL NANOPRODUCTS
The aim of the work is the development of a new way of deep processing of chlorophyll-containing vegetables that gives a possibility not only to preserve chlorophylls a and b and other biologically active substances (BAS) of raw materials, but also to transform hidden bound (inactive) forms of chlorophyll in the free easy-digestible form at getting steam-thermally processed semi-products and healthy food products in the nanoform.
For achieving the aim, the complex effect of steam-thermal processing and mechanolysis at fine-dyspersed comminution using the new equipment was applied as an innovation for thermal processing and comminution.
There was developed the new method of getting healthy products of chlorophyll-containing vegetables (broccoli, spinach, Brussels cabbage, green leguminous haricot bean), steam-thermally processed (by hot steam) in the steam-convectional stove and fine-dyspersed with high contents of chlorophylls and other BAS and prebiotics. The method is based on the complex effect of processes of thermodestruction, mechanodestruction and non-enzymatic catalysis on raw materials at fine-dyspersed comminution. It was demonstrated, that at steam thermal processing of chlorophyll-containing vegetables (CCV) in the steam-convectomat during 5 minutes, there takes place not only preservation of chlorophylls a and b, but more full separation (in 1,33…1,4 times) from the hidden (bound) form, comparing with fresh vegetables. There was elucidated the mechanism of this process. The more full extraction of hidden forms of β-carotene (2 times more than in fresh CCV) takes place in parallel.
The essentially more effect of transforming hidden forms was revealed at fine-dyspersed comminution of steam-thermally processed CCV. It was demonstrated, that thermally processed nanoproducts of CCV contain 2…2,1 more chlorophylls a and b, 2,0…3,3 times more carotenoids in the bound form than fresh vegetables.
The quality of obtained new types of fine-dyspersated steam-thermally processed green products as puree and soups-purees of CCV exceeds one of known analogues by contents of chlorophylls a and b, β-carotene and other BAS, which are in nanosize easy-digestible form.
Using new types of fine-dyspersated purees of CCV, there was developed the new green line of healthy nanoproducts: soups-purees, nanodrinks, nanosorbets, sauces-dressings, sauces-deeps, ice-cream, snacks and so on. It was demonstrated, that new products exceed existing analogues by BAS content (chlorophylls, β-carotene, L-ascorbic acid, phenol compounds).
Pavlyuk, R. Yu., Pogarska, V. V., Radchenko, L. O., Pavlyuk, V. A., Tauber, R. D., Tymofieieva, N. M., Bessarab O. S. et. al. (2017). Novyi napriamok hlybokoi pererobky kharchovoi syrovyny. Kharkiv: Fakt, 380.
Wu, Z.-M., Wang, L., Zhu, W., Gao, Y.-H., Wu, H.-M., Wang, M. et. al. (2017). Preparation of a chlorophyll derivative and investigation of its photodynamic activities against cholangiocarcinoma. Biomedicine & Pharmacotherapy, 92, 285–292. doi: 10.1016/j.biopha.2017.05.052
Burana-osot, J., Soonthornchareonnon, N., Hosoyama, S., Linhardt, R. J., Toida, T. (2010). Partial depolymerization of pectin by a photochemical reaction. Carbohydrate Research, 345 (9), 1205–1210. doi: 10.1016/j.carres.2010.04.007
Derrien, M., Badr, A., Gosselin, A., Desjardins, Y., Angers, P. (2017). Optimization of a green process for the extraction of lutein and chlorophyll from spinach by-products using response surface methodology (RSM). LWT – Food Science and Technology, 79, 170–177. doi: 10.1016/j.lwt.2017.01.010
Global Strategy on Diet, Physical Activity and Health: report of a Joint WHO/FAO/UNU. Expert Consultation (2010). Geneva: World Healt Organization.
Limantara, L., Dettling, M., Indrawati, R., Indriatmoko, Brotosudarmo, T. H. P. (2015). Analysis on the Chlorophyll Content of Commercial Green Leafy Vegetables. Procedia Chemistry, 14, 225–231. doi: 10.1016/j.proche.2015.03.032
Pavlyuk, R., Pogarska, V., Radchenko, L., Roman, D. T., Timofeyeva, N., Kotuyk, Т. (2016). The new method of processing of carotene-containing vegetables for the production of nanoproducts using combi-steamers and fine-dispersed comminution. EUREKA: Life Sciences, 3, 44–49. doi: 10.21303/2504-5695.2016.00146
Pogarska, V., Pavlyuk, R., Tauber, R. D., Pogarskiy, A., Berestova, A., Kravchuk, T. et. al. (2017). Development of the extraction method of inactive forms of pectin substances from fruits to easy-digestible active form during the obtaining of nanofood. EUREKA: Life Sciences, 6, 57–64. doi: 10.21303/2504-5695.2017.00520
Kirik, I. M. et. al. (2009). Parokonvektsionnyi apparat dlya ob"ektov obshhestvennogo pitaniya. Innovatsionnye tekhnologii v pishhevoy promyshlennosti, 394–401.
Kutkina, M., Fedinishina, E. (2007). Parokonvektomat: znay i umey: rekomendatsii po teplovoy obrabotke kulinarnoy produktsii raznykh vidov. Pitanie i obshhestvo, 10, 10–12.
Copyright (c) 2018 Raisa Pavlyuk, Viktoriya Pogarska, Valeriy Mikhaylov, Olexandr Bessarab, Ludmila Radchenko, Aleksey Pogarskiy, Oleksandr Telenkov, Anna Radchenko
This work is licensed under a Creative Commons Attribution 4.0 International License.
Our journal abides by the Creative Commons CC BY copyright rights and permissions for open access journals.
Authors, who are published in this journal, agree to the following conditions:
1. The authors reserve the right to authorship of the work and pass the first publication right of this work to the journal under the terms of a Creative Commons CC BY, which allows others to freely distribute the published research with the obligatory reference to the authors of the original work and the first publication of the work in this journal.
2. The authors have the right to conclude separate supplement agreements that relate to non-exclusive work distribution in the form in which it has been published by the journal (for example, to upload the work to the online storage of the journal or publish it as part of a monograph), provided that the reference to the first publication of the work in this journal is included.