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Sirvi Autor "Strizhevskaya, V." järgi

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  • Pisipilt
    Kirje
    Blends of unrefined vegetable oils for functional nutrition
    (2019) Simakova, I.; Volf, E.; Strizhevskaya, V.; Popova, O.; Kozyreva, V.; Karagulova, E.
    The unbalanced ratio of ω-3/ω-6 of polyunsaturated fatty acids (PUFAs) causes a number of alimentary-dependent diseases, and the intake of capsulated forms as biologically active additives does not always take into account the established eating behavior of the population and the hedonic aspect of food consumption in general. The Saratov region is one of the leading agricultural regions in the Russian Federation, one of the leaders in the cultivation and processing of low-used but valuable oily raw material, such as seeds of mustard, milkthistle, camelina, safflower. The object of the study were the above listed oils and their food compositions obtained by blending. The functionality and biological efficiency of the initial oils were investigated by gasliquid chromatography. Applying the methods of mathematical modeling, new food systems with the specified characteristics were designed (achieving the optimal ratio of ω-3: ω-6 acids). The most promising samples were selected through sensory analysis. Functional and sensory properties were taken as reference points for selection. The developed mathematical model is applicable to this food system, which was proved by the study conducted empirically. As a result of the work performed, blends of elite unrefined vegetable oils with health-promoting properties were obtained; their use in nutrition is designed to contribute to the formation of a healthy and active longevity in general, as well as to the minimizing the deficit of essential factors of nutrition in the child's body, athletes in the popular sports and sports of records.
  • Pisipilt
    Kirje
    Possibility and prospects of preservation of minor components in technology of fruit raw materials conservation
    (2019) Strizhevskaya, V.; Pavlenkova, M.; Nemkova, S.; Nosachyova, N.; Simakova, I.; Wolf, E.
    According to modern research, traditional methods of preserving fruits and vegetables do not allow obtaining products identical to natural products for biological value. At the same time, there is a need to provide the population with minor components of food, including concentrated form. The aim of the study was to preserve the minor components in canned fruit raw materials for a long time. The study was carried out comparing the data of bioflavonoids and vitamin C in fresh oranges and dehydrated oranges (immediately after dehydration and storage for 12 months). The analysis was performed by reversed-phase HPLC on Dionex Ultimate 3,000 chromatograph (‘Thermo Scientific’, USA) using Luna 5U C18(2) 100A, 5 µm 4.6 mm × 150 mm column (‘Phenomenex’, USA), system number 125617-12. The identification of components was performed by comparison of retention times of standard flavonoid samples. Dehydration was done by means of resonant IR drying, gradually lowering the temperature from intense (67–75 °C) to soft (32–35 °C) temperature regimes. Analysis of chromatograms of fresh and dehydrated oranges shows that they all have a similar profile, but differ significantly in the content of certain components. The presence of vitamin C 1,926.9 mg per 1 g of dehydrated oranges was noted, which is identical to the content of 10 g of fresh orange. The following flavonoids have been found: prunus and a component related to the polymer form of naringin, the content in 1 g of dehydrated oranges is approximately seven times more than that for 1 g of fresh orange. The loss of vitamin C by 8% during storage of dehydrated orange for 12 months was noted, the amount of flavonoids varies insignificantly by 2–3%.Studies have shown that the technology of dehydration with the help of resonance IR drying allows to keep the minor components in the native state for a long time.