ВОЗМОЖНОСТИ ИСПОЛЬЗОВАНИЯ ЭКОТЕХНОЛОГИЙ ДЛЯ МИНИМИЗАЦИИ ПРОДОВОЛЬСТВЕННЫХ ПОТЕРЬ

Natalia V. Naumenko; Valentina V. Botvinnikova; Lyudmila P. Nilova; Anatoly A. Sergeev; Ekaterina E. Naumenko; Daria S. Stepanova

Authors

Natalia V. Naumenko South Ural State University, Chelyabinsk
Valentina V. Botvinnikova FL Test-Pushchino LLC, Puschino
Lyudmila P. Nilova Peter the Great St. Petersburg Polytechnic university (St. Petersburg)
Anatoly A. Sergeev South Ural State University, Chelyabinsk
Ekaterina E. Naumenko South Ural State University, Chelyabinsk
Daria S. Stepanova South Ural State University, Chelyabinsk

Keywords:

food losses, ecotechnology, food products, apples

Abstract

The article analyses the approaches of minimizing food losses in processing such a growth as apples. This growth occupies a leading place in volumes of cultivation both in the Russian Federation and in the world in common. Possible losses arising in the process of traditional production of apple juice and its concentrates data presented. A comparative characteristic of the values of quality indicators (titratable acidity in terms of malic acid, mass fraction of total sugar, mass fraction of pectin and antioxidant activity) of variety components of the presented samples was provided. It has been found that antioxidant activity for juice (3.37 ± 0.25 mg Ak/ml), for received apple leavings (0.23 ± 0.15 mg Ak/ml) from the mesocarp (pulp) is decreased in comparison with the corresponding samples from the rest of the structural elements of apples (juice 4.47 ± 0.20 mg AA/ml, apple leavings 1.44 ± 0.15 mg AA/ml). The data obtained is showed the possibility of using apple leavings after the process of producing apple juice and its concentrates as a source of antioxidants, pectin and dietary fibers. As one of the methods for extracting these raw ingredients, the article represented the use of ultrasonic exposure. This technological method allowed to increase the antioxidant activity of water extracts from apple leavings in 2–2.5 times and reduced the rate of extraction of biologically active substances.

Author Biographies

Natalia V. Naumenko, South Ural State University, Chelyabinsk

Candidate of Sciences (Engineering), Associate Professor of the Department of Food Technology and Biotechnology

Valentina V. Botvinnikova, FL Test-Pushchino LLC, Puschino

Candidate of Technical Sciences, Quality Manager

Lyudmila P. Nilova, Peter the Great St. Petersburg Polytechnic university (St. Petersburg)

Candidate of Sciences (Engineering), Associate Professor of the Higher school of service and trade, Institute of Industrial Management, economics and trade

Anatoly A. Sergeev, South Ural State University, Chelyabinsk

student of the Department of Food Technology and Biotechnology, program 19.04.01, MB-205 group

Ekaterina E. Naumenko, South Ural State University, Chelyabinsk

Bachelor’s Degree student at the Department of Information and Communications Technologies

Daria S. Stepanova, South Ural State University, Chelyabinsk

student of the Department of Food Technology and Biotechnology, program 19.04.01, MB-205 group

References

Вяткин А.В., Чугунова О.В. Напитки антиоксидантной направленности как метод борьбы с окислительным стрессом // Известия вузов. Прикладная химия и биотехнология. – 2016. – Т. 6, № 4(19). – С. 119–126.

Изучение технологических свойств и перспективных способов консервирования отечественного плодового сырья / А.А. Саблина, С.А. Елисеева, Ю.А. Иващенко [и др.] // Неделя науки СПбПУ: мат-лы науч. конф. с междунар. участием (19–24 ноября 2018 г.) / Высшая школа биотехнологий и пищевых технологий. – СПб.: ПОЛИТЕХ-ПРЕСС, 2018. – С. 121–124.

Нилова Л. П., Пилипенко Т. В. Оценка антиоксидантных свойств обогащенных хлебобулочных изделий в эксперименте на лабораторных животных // Вопросы питания. – 2016. – Т. 85. – № 6. – С. 39–47.

Саблина А.А., Елисеева С.А. Использование сушеного фруктово-плодового сырья при разработке продукции здорового питания // Технологии и продукты здорового питания: мат-лы X Междунар. науч.-практ. конф., посвящ. 20-летию кафедры «Технологии продуктов питания», 100-летию факультета ветеринарной медицины пищевых и биотехнологий / под ред. И.В. Симаковой. – Саратов, 2018. – С. 68–72.

Соболь И.В. Влияние технологической обработки на сохраняемость пектиновых веществ растительного сырья // Вестник КрасГАУ. – 2019. – № 1. – С. 167–172.

Bhushan, S. Processing of apple pomace for bioactive molecules / S. Bhushan, K. Kalia, M. Sharma, B. Singh, P.S. Ahuja // Crit. Rev.

Biotechnol., 28 (2008), pp. 285–296.

European Commission Innovating for Sustainable Growth: a Bioeconomy for Europe COM (2012) (212) 60 final

European Fruit Juice Association Market Report, AIJN – Association of the Industry of Juices and Nectars from Fruits and Vegetables of the European Union, Brussels (2014)

FAO STAT FAO Statistical Database (2017) http://www.fao.org/faostat/en/#data/QC.

Huebner, M. Retentate-waste or a valuable product? New solutions / M. Huebner, M. Kienzle // Food Process, 12 (2001), pp. 358–363.

Mirabella, N. Current options for the valorization of food manufacturing waste: a review / N. Mirabella, V. Castellani, S. Sala // J. Clean. Prod., 65 (2014), pp. 28–41.

O'Shea, N. Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as

novel ingredients in food products / N. O'Shea, E.K. Arendt, E. Gallagher // Innovat. Food Sci. Emerg. Technol., 16 (2012), pp. 1–10.

Seguí Gil, L. An integrated approach for pineapple waste valorisation. Bioethanol production and bromelain extraction from pineapple residues / L. Seguí Gil, P. Fito Maupoey // J. Clean. Prod., 172 (2018), pp. 1224–1231.

Singleton, V.L. Colorimetry of total phenolics with phosphomolybdic-Phosphotungstic acid reagents / V.L. Singleton, J.A. Rossi // Am. J. Enol. Vitic., 16 (1965), pp. 144–158.

United States Department of Agriculture Citrus: World Markets and Trade, United States Department of Agriculture Foreign Agricultural Service, Office of Global Analysis, Washington, DC (2016).

Yates, M. Multivalorization of apple pomace towards materials and chemicals. Waste to wealth / M. Yates, M.R. Gomez, M.A. MartinLuengo, V.Z. Ibañez, A.M. Martinez Serrano // J. Clean. Prod., 143 (2017), pp. 847–853.