Investigation of cryomechanochemistry processes in the development of nanotechnologies of supplements prepared from chlorofill containing vegetables and discovery of hidden chlorophyll forms

Authors

DOI:

https://doi.org/10.15587/1729-4061.2019.185215

Keywords:

cryo-mechanochemistry, cryogenic "shock" freezing, chlorophyll-containing vegetables, chlorophyll, health improving products, hidden forms of BAS

Abstract

Processes of cryomechanochemistry in development of food nanotechnologies of supplements as frozen pastes in the nano-dimensional form prepared from chlorophyll-containing vegetables (CCV) such as spinach, celery and parsley were studied. The nanotechnologies are based on the use of an innovative complex action of cryogenic "shock" freezing and low-temperature fine-dispersed grinding accompanied by the processes of cryomechanodestruction and cryomechanochemistry. The developed nanotechnologies make it possible not only to preserve a and b chlorophyll, β-carotene and other BAS contained in raw materials but also to more fully extract hidden inactive and bound biopolymers (protein, polysaccharides) of the BAS forms in a readily digestible form. The bound inactive forms of chlorophyll and other BAS in CCV found in processing by means of cryotechnology to obtain health improving products (frozen cryopastes in a nanoscale form) were revealed. It has been found that CCV contain 3.0…3.5 times more chlorophyll and other BAS in a bound form than can be extracted from fresh chlorophyll-containing vegetables. It was shown that weight fraction of BAS in cryopastes prepared from CCV is 2.5…3.5 times higher than in fresh vegetables. The mechanism of these growth processes was revealed.

It was established that activity of oxidizing enzymes (peroxidase and polyphenol oxidase) in rapidly cryo-frozen CCV depends on the final product freezing point. Freezing to the temperature of –35…–40 °C in the middle of the product results in a complete inactivation of oxidizing enzymes whereas freezing to –18 °C leads to a 1.4…1.5-time increase in enzyme activity as in the case of enzyme activation under the action of heat treatment of raw materials at +35 °C. Mechanisms of the processes of cryomechanochemistry associated with mechanocracking and complete inactivation of oxidizing enzymes were disclosed.

The developed cryopastes from CCV have no counterparts and are the source of a unique complex of BAS (a and b chlorophylls, β-carotene, L-ascorbic acid, phenolic compounds, etc.). Using the cryopastes obtained, a green line of health improving products was developed where CCV supplements act as natural dyes, thickeners, or texture stabilizers

Author Biographies

Raisa Pavlyuk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, Honored figure of Science and Technology in Ukraine, State Prize Laureate of Ukraine

Department of Technology Processing of Fruits, Vegetables and Milk

Viktoriya Pogarskaya, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Doctor of Technical Sciences, Professor, State Prize Laureate of Ukraine

Department of Technology Processing of Fruits, Vegetables and Milk

Aleksey Pogarskiy, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Postgraduate Student

Department of Technology Processing of Fruits, Vegetables and Milk

Ekaterina Dudnyk, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Postgraduate Student

Department of Technology Processing of Fruits, Vegetables and Milk

Svitlana Loseva, Kharkiv State University of Food Technology and Trade Klochkivska str., 333, Kharkiv, Ukraine, 61051

Associate Professor

Department of Technology Processing of Fruits, Vegetables and Milk

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Published

2019-11-27

How to Cite

Pavlyuk, R., Pogarskaya, V., Pogarskiy, A., Dudnyk, E., & Loseva, S. (2019). Investigation of cryomechanochemistry processes in the development of nanotechnologies of supplements prepared from chlorofill containing vegetables and discovery of hidden chlorophyll forms. Eastern-European Journal of Enterprise Technologies, 6(11 (102), 57–65. https://doi.org/10.15587/1729-4061.2019.185215

Issue

Vol. 6 No. 11 (102) (2019): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

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Copyright (c) 2019 Raisa Pavlyuk, Viktoriya Pogarskaya, Aleksey Pogarskiy, Ekaterina Dudnyk, Svitlana Loseva

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