РАЗРАБОТКА ТЕХНОЛОГИЙ И ХАРАКТЕРИСТИКА ФУНКЦИОНАЛЬНЫХ СВОЙСТВ СПЕЦИАЛИЗИРОВАННОГО ПРОДУКТА «АТЕРОСТЕРОЛ»

Natal'ya Anatol'evna Pleshkova; Irina Valer'evna Kaplyuchenko; Valery Mikhailovich Poznyakovskiy

Authors

Natal'ya Anatol'evna Pleshkova Kemerovo Institute of Food Science and Technology, Kemerovo
Irina Valer'evna Kaplyuchenko Sochi State University, Sochi
Valery Mikhailovich Poznyakovskiy Sochi State University, Sochi

Keywords:

special product, biologically active dietary supplements, vitamin.

Abstract

A new formula of the biologically active dietary supplement (BAD) “Aterosterol” taking into account pharmacological characteristics of its active principle and their synergetic influence on the cardiovascular system is developed. The selected formulation components lead to the reduction of cholesterol level in two different and combined mechanisms, connected with its absorption. Micronutrients with functional antioxidant properties play a significant role. The vitamin E blocks radical oxidation of lipoproteins, which plays an important role in the pathogenesis of atherosclerosis and connected with it cardiovascular diseases. Tocopherol prevents thrombus formation and promotes their resorption. On the whole, the antioxidant system provides regulation of lipid metabolism at the cellular and system levels by forming emulsified lipid droplets (micelles), necessary for absorption of oil-soluble constituents, chylomicrons with a subsequent transformation into low-density lipoproteins. Phytosterols lead to reabsorption of endogenic cholesterol, decrease of its general level, low- and very low-density lipoproteins, not affecting the level of high-density lipoproteins, reducing the risk of atherosclerosis and coronary heart disease. There is a clinical evidence of functional properties of BAD (“Aterosterol”), aimed at the correction of metabolic abnormalities in case of cardiovascular diseases. The technology of the special product manufacture is presented. The regulated technological parameters of production such as mix preparation for capsulation with a homogenization period of 3–5 min. and the gelatine water at the temperature of 85 °С, the mixer rotation speed of 35 rpm during 2.5 hours, are specified. The examination of organoleptic, physical and chemical and microbiological indicators of BAD in the production and storage process are conducted. The studies results enabled to determine restricted quality criteria, including nutritional value, which is characterized by the concentration of sterol, vitamin E and beta-carotene. The sanitary and hygienic and toxicological safety of the product after the expiry date is shown.

Author Biographies

Natal'ya Anatol'evna Pleshkova, Kemerovo Institute of Food Science and Technology, Kemerovo

doctoral student of the Department of Commodity Science and Quality Management, Ph.D., associate professor

Irina Valer'evna Kaplyuchenko, Sochi State University, Sochi

Senior lecturer, Department of Hotel and Restaurant Business

Valery Mikhailovich Poznyakovskiy, Sochi State University, Sochi

Doctor of Science (Biology), professor, honored scientist of the Russian Federation, head of the Department of Hotel and Restaurant Business

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