基于北极植物原料的合生剂的开发

V. Popov, Victoria Aksentyeva, Svetlana Belina
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引用次数: 0

摘要

现代食品工业的战略任务是开发功能性食品,以减少慢性病,提高俄罗斯联邦公民的预期寿命,以及替代在俄罗斯市场上广泛存在的进口食品物质。研究目标是开发一种由北极植物原料的多酚化合物组成的合成物,该原料通过在无菌实验室条件下培养愈伤组织细胞获得,以及工业生产的益生菌微生物。结果表明,愈伤组织中糖苷含量低于植株,苯甲酸含量也有所降低。然而,在愈伤组织中,类黄酮的数量从12.6%增加到16.5%。根据研究结果,一个人在35天后检测到最大的生物量增长量。这种复杂的化合物含有大量的纤维,高达18.2毫克/100克,多酚类化合物高达515.5毫克/100克。所得产品为浅棕色粉末,水分含量为5.8% - 7.0%,作为芯材送至后续微胶囊工艺。
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Development of Synbiotics Based on Arctic Plant Raw Materials
The strategic task of the modern food industry is the development of functional food prod ucts targeted at the chronic diseases reduction, the life expectancy growth in citizens of the Russian Federation, as well as the replacement of imported food substances widely repre sented on the Russian market. The research aim is developing a synbiotic that consists of polyphenolic compounds of Arctic phyto raw materials obtained by cultivating callus cells in sterile laboratory conditions, as well as industrially produced probiotic microorganisms. The authors revealed that the glycoside content in the callus tissue was lower than in the plant, the benzoic acid content was also reduced. However, there is an increase in the fla vonoids amount from 12.6 % to 16.5 % in the callus mass. According to the research results, a man detected the largest biomass growth volumes after 35 days. The complex compound contained a significant amount of fiber up to 18.2 mg/100 g, polyphenolic compounds – up to 515.5 mg/100 g. The resulting product was a light brown powder with a moisture con tent of 5.8–7.0 %, sent for the subsequent microencapsulation process as a core.
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来源期刊
Agro Food Industry Hi-tech
Agro Food Industry Hi-tech 工程技术-生物工程与应用微生物
CiteScore
0.29
自引率
0.00%
发文量
0
审稿时长
6-12 weeks
期刊最新文献
Commercially Available Glucans of Various Raw Materials – Use Optimization from the Nutrigenomics Standpoint Innovative Technology Complexity Assessment of the Russian Agro-Industrial Complex Combined Impact of the Mediterranean Diet and Physical Activity on the Nutritional Status Formation Nutrigenomics and Nutrigenetics Importance in the Food Science Historical Aspects of the Food Crises: Causes and Solutions
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