vestiagИзвестия Национальной академии наук Беларуси. Серия аграрных наукProceedings of the National Academy of Sciences of Belarus. Agrarian Series1817-72041817-7239The Republican Unitary Enterprise Publishing House "Belaruskaya Navuka"10.29235/1817-7204-2024-62-4-335-352vestiag-777Research ArticleПЕРАПРАЦОЎКА І ЗАХАВАННЕ СЕЛЬСКАГАСПАДАРЧАЙ ПРАДУКЦЫІPROCESSING AND STORAGE OF AGRICULTURAL PRODUCTIONПрименение в кондитерских кремах экстрактов из свеклы столовой (Beta vulgaris L.), полученных с использованием ультразвуковой обработкиApplication in confectionery creams of table beet extracts (Beta vulgaris L.) obtained using ultrasonic treatmenthttps://orcid.org/0000-0003-2100-0918СуворовО. А.SuvorovO. A.

Суворов Олег Александрович – доктор технических наук, доцент, профессор кафедры индустрии питания, гостиничного бизнеса и сервиса, Российский биотехнологический университет (РОСБИОТЕХ); ведущий научный сотрудник лаборатории функциональной микроскопии биоструктур, Институт теоретической и экспериментальной биофизики РАН

Волоколамское шоссе, 11, 125080, Москва,

Институтская, 3, 142290, Пущино, Московская область

Oleg A. Suvorov – D. Sc. (Engineering), Professor of the Department of Food Industry, Hotel Business and Service, Russian Biotechnological University (ROSBIOTECH); Leading Researcher at the Laboratory of Functional Microscopy of Biostructures, Institute of Theoretical and Experimental Biophysics of the Russian Academy of Sciences

11, Volokolamskoe highway, 125080, Moscow,

3, Institutskaya, 142290, Pushchino, Moscow Region

SuvorovOA@yandex.ruКаширскаяВ. В.KashirskayaV. V.

Каширская Василина Вячеславовна – студент кафедры индустрии питания, гостиничного бизнеса и сервиса

Волоколамское шоссе, 11, 125080, Москва

Vasilina V. Kashirskaya – Student of the Department of Food Industry, Hotel Business and Service

11, Volokolamskoe highway, 125080, Moscow

kashirskaya2002@mail.ruВласенкоА. С.VlasenkoA. S.

Власенко Алексей Сергеевич – студент кафедры индустрии питания, гостиничного бизнеса и сервиса

Волоколамское шоссе, 11, 125080, Москва

Alexey S. Vlasenko   –   Student   of   the   Department of Food Industry, Hotel Business and Service

11, Volokolamskoe highway, 125080, Moscow

aleks_volkov2020@mail.ruСафоновМ. С.SafonovM. S.

Сафонов Максим Сергеевич – аспирант кафедры индустрии питания, гостиничного бизнеса и сервиса, Российский биотехнологический университет (РОСБИОТЕХ); младший научный сотрудник лаборатории функциональной микроскопии биоструктур, Институт теоретической и экспериментальной биофизики РАН

Волоколамское шоссе, 11, 125080, Москва,

Институтская, 3, 142290, Пущино, Московская область

Maxim S. Safonov – Graduate Student of the Department of Food Industry, Hotel Business and Service of the Russian Biotechnological University (ROSBIOTECH); Junior Researcher at the Laboratory of Functional Microscopy of Biostructures, Institute of Theoretical and Experimental Biophysics of the Russian Academy of Sciences 

11, Volokolamskoe highway, 125080, Moscow,

3, Institutskaya, 142290, Pushchino, Moscow Region

safonovms@mgupp.ruhttps://orcid.org/0000-0002-1447-1589КузнецовА. Л.KuznetsovA. L.

Кузнецов Александр Львович – кандидат технических наук, старший научный сотрудник лаборатории функциональной микроскопии биоструктур

Институтская, 3, 142290, Пущино, Московская область

Alexander L. Kuznetsov – Ph. D. (Engineering), Senior Researcher at the Laboratory of Functional Microscopy of Biostructures

3, Institutskaya, 142290, Pushchino, Moscow Region

a.l.kuznetsov@bk.ruПогореловаМ. А.PogorelovaM. A.

Погорелова Мария Александровна – кандидат биологических наук, старший научный сотрудник лаборатории функциональной микроскопии биоструктур

Институтская, 3, 142290, Пущино, Московская область

Maria A. Pogorelova – Ph. D. (Biology), Senior Researcher at the Laboratory of Functional Microscopy of Biostructures

3, Institutskaya, 142290, Pushchino, Moscow Region

pogm2007@rambler.ruРоссийский биотехнологический университет (РОСБИОТЕХ); Институт теоретической и экспериментальной биофизики РАНРоссияRussian Biotechnology University; Institute of Theoretical and Experimental Biophysics of the Russian Academy of SciencesRussian FederationРоссийский биотехнологический университет (РОСБИОТЕХ)РоссияRussian Biotechnology UniversityRussian FederationИнститут теоретической и экспериментальной биофизики РАНРоссияInstitute of Theoretical and Experimental Biophysics of the Russian Academy of SciencesRussian Federation202407112024624335352Copyright © Суворов О.А., Каширская В.В., Власенко А.С., Сафонов М.С., Кузнецов А.Л., Погорелова М.А., 20242024Суворов О.А., Каширская В.В., Власенко А.С., Сафонов М.С., Кузнецов А.Л., Погорелова М.А.Suvorov O.A., Kashirskaya V.V., Vlasenko A.S., Safonov M.S., Kuznetsov A.L., Pogorelova M.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://vestiagr.belnauka.by/jour/article/view/777

В современном мире наблюдается тенденция к внедрению здоровых привычек питания – потребители предпочитают натуральные ингредиенты, выделенные из растительного сырья. Традиционные технологии, используемые для получения пищевых красителей, обладают рядом недостатков, поэтому разрабатываются новые способы – высокоэффективные, безопасные, ресурсосберегающие. Инновационным подходом выделения пигментов является ультразвуковая экстракция (УЗЭ) в среде электрохимически активированного водного раствора (ЭХАР). Особый интерес представляет использование вторичных сырьевых ресурсов в виде отходов производства, например кожуры корнеплодов. Цель работы состояла в извлечении из свеклы столовой посредством УЗЭ в среде метастабильных фракций ЭХАР натуральных красителей и изучении возможности их внесения в пищевую систему кондитерского крема. Красящие вещества из кожуры свеклы столовой (Beta vulgaris L.) извлекали посредством УЗЭ (мощность 24 Вт, частота ультразвука (УЗ) 1,7 МГц, продолжительность – 60 мин). Для экстракции пигмента использовали растворители: питьевую воду, окисленную (анолит) и восстановленную (католит) фракции ЭХАР; соотношение сырья и растворителя в пропорции 1 : 3 (по массе). Получены водные растворы красящих веществ, извлеченных из кожуры свеклы столовой. Изучено влияние растворителя на физико-химические показатели качества экстракта и органолептические свойства готового крема. Показано, что УЗЭ в окисленной фракции ЭХАР влияет на массовую долю сухих веществ в экстракте, а добавление их в крем для мучных кондитерских изделий в пропорции 1 : 6 (мл/г) обеспечивает желаемые органолептические показатели. Вид растворителя (вода, анолит, католит) влияет на содержание в экстракте растворимых сухих веществ, степень экстракции и качество готового кондитерского крема. Перспективы использования результатов исследования связаны с разработкой технологии экстракции натуральных красителей в щадящих условиях, а также применением растительных экстрактов в эмульсионных пищевых системах с целью повышения их пищевой ценности, привлекательности и замены синтетических красителей.

There is a trend towards healthy nutrition in the modern world, which causes consumers to favor natural ingredients isolated from plant raw materials. Traditional technologies used for obtaining food colorants have a number of disadvantages, so new methods are being developed – highly efficient, safe, and resource-saving. An innovative approach to the extraction of pigments is ultrasonic extraction (USE) in the medium of electrochemically activated aqueous solution (ECAS). Utilization of secondary raw materials in the form of production waste, such as root vegetable peels, is of particular interest. The aim of the work was to extract natural colorants from table beetroot by means of USE in metastable fractions of ECAS and to study the possibility of their introduction into the food system of confectionery cream. The coloring substances from table beet (Beta vulgaris L.) peel were extracted by ultrasound (power 24 W, ultrasound frequency 1.7 MHz, duration 60 min). The solvents used for pigment extraction were drinking water, oxidized (anolyte) and reduced (catholyte) fractions of ECAS; at the ratio of raw materials and solvent of 1 : 3 (by weight). Aqueous solutions of coloring substances extracted from table beet peel were obtained. The influence of the solvent on physicochemical indicators of the extract quality and organoleptic properties of the finished cream was studied. It is shown that USE in the oxidized fraction of ECAS affects the mass fraction of dry substances in the extract, and their addition to the cream for flour confectionery products at the ratio of 1 : 6 (ml/g) ensures the desired organoleptic indicators. The type of solvent (water, anolyte, catholyte) affects the content of soluble solids in the extract, the degree of extraction and the quality of the finished confectionery cream. Prospects of practical use of the research results are connected with the development of technology of extraction of natural coloring agents under gentle conditions, as well as the use of plant extracts in emulsion food systems in order to increase their nutritional value, attractiveness and replacement of synthetic colorants.

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The authors declare that there are no conflicts of interest present.