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Sirvi Autor "Lepeshkin, A." järgi

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  • Pisipilt
    Kirje
    Development of encapsulated extracts on the basis of meadowsweet (Filipendula ulmaria) in the composition of functional foods with oncoprotective properties
    (2019) Baranenko, D.; Bespalov, V.; Nadtochii, L.; Shestopalova, I.; Chechetkina, A.; Lepeshkin, A.; Ilina, V.
    Meadowsweet (Filipendula ulmaria) is a quite common plant throughout the European countries, including Russia. Therapeutic and prophylactic properties of the meadowsweet are mainly associated with the action of biologically active substances (BAS), in particularly tannins, phenolic compounds, phenolcarboxylic acids, catechins, flavonoids, essential oils etc. The main substances with proven clinical effects are salicylates and flavonoids, what allows to consider meadowsweet as an anti-inflammatory, immunostimulating, antioxidant, hepatoprotective, nootropic, adaptogenic and antihypoxic agent. The aim of this study was to analyze the content of BAS in water and 70% ethyl alcohol extract of F. ulmaria flowers from different regions of Russia and develop their encapsulated forms for further use as an ingredient for functional food products. To increase the shelf life of meadowsweet extracts and create a stable form for their delivery to the human body with various food products, encapsulated forms of extracts in the form of microand nanosized capsules were developed. The method of encapsulation was carried out using a spray dryer. It was shown that encapsulated meadowsweet BAS can be added to a chicken pate without negative effect on the organoleptic properties of the finished product. The calculation of the cost of the meat product with the complex functional dry mixture showed a slight increase in the cost of the final product compared to the traditional analogue. This study shows that encapsulated meadowsweet BAS can be used for inclusion in various food products, to ensure the functional properties of food and optimize the population's rations.
  • Pisipilt
    Kirje
    Development of formulation and technology of fermented dairy beverage for musculoskeletal disease prevention
    (2019) Hurda, M.; Lepeshkin, A.; Iakovchenko, N.
    According to the data of World Health Organization, 20–33% of people across the world suffer from painful musculoskeletal conditions, which lead to restricted mobility, dexterity and functional mobility. The aim of the research was to develop formulation and technology of yogurt for prevention of musculoskeletal disease. The results of sensory characteristics, physicochemical parameters, rheological characteristics, fatty acid composition have shown that it is possible to create the new product with curcumin, grape seed oil, hyaluronic acid and chondroitin sulfate, which are recommended to use for improving various symptoms of musculoskeletal disease. However, the chosen components increase the manufacturing process. It was observed that fermentation time increase was caused by addition of curcumin, which inhibits the lactic acid bacteria growth within 2.5–3 h. The combination Tween 80 and lecithin allows to obtain stable product during the storage period.
  • Pisipilt
    Kirje
    Technology development of obtaining essential fatty acids from hydrobionts hydrolyzates
    (2019) Kuprina, E.; Filipov, V.; Malova, A.; Abramzon, V.; Lepeshkin, A.; Chikisheva, M.
    ɷ-3, 6-fatty acids from hydrobiontsare a minor component in the nutrition of European countries population. This causes a number of diseases, such as cardiovascular ones, cancer etc. There is a task of concentrating these acids in oil due to the fact that to meet their daily needs it is problematic to use large quantities of fish oil-from 15 to 20 g. Particularly rich in ɷ-3, 6-acids are wastes from the cutting of hydrobionts, containing muscle tissue and skin. Protein hydrolysates were obtained from rainbow trout (Oncorhynchusmykiss) and Atlantic herring (Clupeaharengus) wastes by the electrochemical method using electrolyzers of the original design which are allowed to be used in food industry. A technological scheme of separating of lipids from protein hydrolyzates has been developed and experimental batches of oil samples have been developed. To concentrate the fatty acids the cryoconcentration method was used. The phase transitions of the obtained lipids were studied after their cryoconcentration in the temperature range from + 15 °C to minus 40 °C in the environment of calcium chloride using a low-temperature refrigeration unit. To analyze phase transitions the plant was used, which is a container with a solution of calcium chloride cooled by a low-temperature refrigeration machine. The properties of 5 fractions of lipids formed at the time of lipid phase transitions have been identified and studied (the fractional composition, acid, iodine numbers, the content of polyunsaturated fatty acids (PUFAs), vitamin D3 and A). It was established that as cryoconcentration increases the concentration of PUFAs, reaching values close to 90%, which allows the resulting product to be attributed to biologically active food additives (BAA). By calculation, it was shown that to create functional food products on fish base from fish of the Gadidae family it is enough to inject 4 grams of BAA to 100 grams of the product. Organoleptic properties of food products from low-fat fish species were improved.